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1
Warm large heavy bottomed pot (I use a Le Creuset cast iron dutch oven) over medium/low heat and add 2 tablespoons olive oil. Add onion and saute for about 10 minutes. Stir occasionally with wooden spoon. Keep a close eye on the onions. You don't want them to burn. When they have turned a nice golden color and are sizzling nicely, open tomatoes, drain most of the liquid out of the can and reserve. Add tomatoes to pot and bring to a boil, then turn the heat down to a low simmer. Cook for about 25 minutes, stirring occasionally. Add reserved tomato juice to sauce if it is looking too dry, but be careful not to add too much. This sauce creates additional liquid once the shellfish is added, and you don't want the sauce to be too watery when it finishes cooking.
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2
While sauce is cooking, prepare fish. Rinse squid in a colander. If any remaining cartilage or membrane is on the squid, remove with a sharp knife. Cut squid into rings about 1/4-1/2 inch wide. If you are lucky enough to have the tentacles, roughly chop them. Rinse clams in cold water. If any clams have started to open, discard.
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3
Put pot of water on to boil for the pasta. Check on sauce. After the sauce has cooked about 20-25 minutes, add salt, about 1/4 teaspoon at a time. (I add about a teaspoon total of salt.) Keep tasting, until the flavors seem balanced. The tomatoes should have a fresh, but not raw taste. Add a grind or two of black pepper or the crushed red pepper flakes to taste.
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4
Turn heat up to medium/low. Add squid bodies and tentacles. When mixture comes back to a gentle simmer, reduce heat. After about 8-9 minutes, add clams to pot and partially cover with lid. When squid has been in the pot about 12 minutes, start tasting it. I like squid best with an al dente texture, it should taste toothsome, but not raw. But it gets rubbery within seconds, so the minute you think it's done take it immediately off the heat. Clams should open within about 8 minutes or so. Make sure that they are submerged into the sauce. That helps to speed them along. Add parsley and stir into sauce.
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5
While fish is cooking, add pasta to boiling water. Give it a good stir. Then add garlic, remaining 1/3 cup olive oil and basil leaves to cold skillet. Turn heat on low. When you hear the basil leaves crackle and the oil start to bubble, take off the heat. Strain oil and discard garlic and basil. After the sauce is off the heat, add basil and garlic flavored oil to the sauce. Mix in to combine.
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6
Taste pasta. When it is al dente, drain in a colander, reserving about 1/2 cup of pasta water. Add a ladleful of pasta water to big spaghetti bowl or serving platter to warm. Discard water. Add a ladleful of sauce with fish to bottom of the bowl. Sprinkle with cheese. Top with a layer of spaghettini. Add more sauce, fish and cheese to bowl, with another layer of spaghettini. Keep layering ingredients (almost like making a lasagna) until bowl is full. Sprinkle additional cheese and a shower of basil on top. Surround pasta with additional squid and clams.
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7
Pour some nice red wine. I like Grenache or Sangiovese with this pasta. Serve with some crusty Italian bread. Enjoy with loved ones.
