0. To prepare the seafood pasta, place the clams in a colander, rinse them thoroughly under cold running water, and soak them in cold water to remove any sand. Remove the mussels and, using a small knife, remove any debris from the shells and the protruding beards. Rub them with a steel wool pad to remove any remaining debris.

1. Heat half the olive oil in a large skillet, add the mussels, do the same with the clams, cover with a lid, and cook for about 3-4 minutes, or until the shells are completely open. Once all the shells are open, remove from the pan with a slotted spoon and strain the cooking liquid through a fine-mesh sieve. Set the cooking liquid aside and keep warm.

2. Shell the mussels and clams, keeping a few pieces in their shells aside for later serving. Clean the calamari, removing the head, innards, and skin. Open the sac with a knife, cutting one side, and cut into strips. Take the scampi and, using shrimp scissors, remove the toughest part covering them. Also remove the black internal filament, which is the intestine.

3. Thoroughly wash the cherry tomatoes and cut them into wedges. Bring a large pot of lightly salted water to a boil and cook until it begins to boil. In a large nonstick skillet, sauté the garlic in the remaining oil. When the garlic begins to brown, season with salt, add the calamari, cook for about 5 minutes, and then deglaze with the white wine. Once the alcohol from the wine has evaporated, remove the garlic from the pan, add the cherry tomatoes, and cook for another 5 minutes. At this point, the pasta water will have begun to boil; cook the pasta in it.

4. Add the scampi to the pan with the sauce, season with salt and pepper. Drain the pasta while still al dente and add it to the pan with the sauce, basting as needed with the mussel and clam cooking liquid. Finally, add the shelled mussels and clams. When all the ingredients are cooked through, turn off the heat, add the chopped parsley, and stir.