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1
Place the mussels and clams in a large pot with a lid.
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2
Add 2 tablespoons olive oil, white wine and the water.
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3
Stir to combine.
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4
Cover the pot with the lid and place over medium-high heat, stirring occasionally, until the shells open, about 5 to 8 minutes.
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5
Remove the pot from the heat and carefully remove the mussels and clams from their shells.
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6
Pass the liquid through a fine strainer and reserve.
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7
Pour 1/2 cup of olive oil in a 3 or 4-quart saucepan over medium heat.
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8
When the oil is hot, but not smoking, add the garlic and cook until pale gold, about 5 minutes.
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9
Add the calamari, season with salt and pepper, and cook over low heat for 5 minutes.
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10
Add the tomatoes, and simmer for 20 minutes more.
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11
Add lots of parsley, mussels, clams, chili flakes and reserved broth.
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12
Simmer, covered, for 1 to 2 minutes, then remove from the heat.
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13
Preheat the oven to 450 degrees F.
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14
In a large pot, bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
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15
Add the spaghetti and parboil 6 minutes, stirring often.
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16
Drain and remove to a strainer in a bowl of ice water to stop the cooking process.
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17
Drain the pasta and add to a bowl.
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18
Drizzle with 1 tablespoon olive oil and toss.
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19
Spoon half of the seafood sauce over the pasta and toss again to mix well.
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20
Using a large square piece of foil turn up all 4 sides of the foil square, forming a 3 to 4-inch wall barricade, so that the sauce won't run out.
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21
Spoon all of the pasta and sauce onto the foil square.
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22
Pull the sides of the foil in over the mound of pasta and sauce, and seal at the top to form a large package.
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23
This can also be done using 4 smaller-sized squares of foil, to create 4 smaller packages.
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24
Place the package (or packages) on a baking sheet and bake in the oven for 10 to 12 minutes.
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25
Carefully transfer the cooked package (or packages) to 1 large serving dish (or 4 smaller ones).
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26
Slice the top of the package open with a knife and serve hot.
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27
Garnish with parsley and chili pepper flakes.
