Instructions

Prepare the Seafood

Start by cleaning the mussels. Remove the beards and scrub the shells under running water to eliminate any impurities. Clean the squid by removing the insides, skin, and beak, then cut into small pieces. Clean the shrimp and langoustines by removing the heads, shells, and veins.

Cook the Seafood

In a large pan, heat a drizzle of extra virgin olive oil and add the garlic clove. Once fragrant, remove the garlic if desired and add the squid. Cook briefly, then add the shrimp and langoustines. Deglaze with a small glass of white wine and cook for about 8 minutes.

Cook the Pasta

Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente, draining them slightly before fully cooked.

Combine the Pasta

Transfer the pasta to the pan with the seafood and toss to combine, allowing the flavors to blend.

Prepare the Egg Mixture

In a bowl, lightly beat the egg yolks and whole egg with a fork.

Finish and Serve

Remove the pan from the heat and quickly add the egg mixture, stirring gently to create a creamy sauce without scrambling the eggs. Finish with chopped fresh parsley and black pepper. Serve immediately while creamy.

Note: You can also use frozen seafood, properly thawed before cooking.