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1
Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
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2
To prepare the seafood: Cut the calamari bodies, including the tentacles, into 1/2-inch rings.
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3
Pull off the side muscle or foot from the scallops and discard.
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4
Remove the shells, tails, and digestive veins from the shrimp; rinse and pat dry.
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5
Pour the olive oil into the skillet, set it over medium-high heat, scatter in the sliced garlic, and cook, stirring occasionally, until it begins to sizzle and color, about 1 to 2 minutes.
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6
Dump in the cherry tomatoes, sprinkle on the teaspoon salt and the peperoncino, and cook for about 5 minutes, stirring and tossing tomatoes in the pan, until softened and sizzling in their juices but still intact.
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7
Start cooking the pasta first and the seafood right after, so they are ready at the same time.
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8
Drop the spaghetti into the boiling water, stir, and return the water to a boil.
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9
As it cooks, scatter the calamari rings and tentacles in the pan with the tomatoes, and get them sizzling over medium-high heat.
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10
Let the pieces cook for a minute or two, then toss in the scallops, and spread them out to heat and start sizzling quickly.
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11
After theyve cooked for a couple of minutes, toss in the shrimp, ladle in a cup of boiling pasta water, stir the seafood and sauce together, bring to a steady simmer, and cook for 2 or 3 minutes, just until the shrimp turn pink and begin to curl.
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12
As soon as the spaghetti is barely al dente, lift it from the pot, drain briefly, and drop into the skillet.
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13
Toss the pasta and the simmering sauce together for a minute or two, until the spaghetti is nicely coated with sauce and perfectly al dente, and the seafood is distributed throughout the pasta.
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14
Turn off the heat, sprinkle on the basil and parsley, and drizzle on another 2 tablespoons olive oil.
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15
Toss well, heap the spaghetti into warm bowls, giving each portion plenty of seafood, and serve immediately.
