Prepare the squid, chop the body and tentacles into smallish pieces. Clean and chop the mushrooms, keeping the pieces more or less to the same size. Wash and cut the tomatoes into halves or quarters. Wash and chop the parsley. Wash clams thoroughly, ensuring no sand remains.
Put a pot of water on to boil for the Flora Spaghetti N.12. Once boiling, add salt and bring to the boil again.
Fry the mixed mushrooms and calamari in Flora’s Unfiltered Organic Extra Virgin Olive Oil with the garlic.
Pour the wine over the softened mushrooms, then add the clams and tomatoes when the alcohol has disappeared. Add salt, to taste. Reduce the heat, cover, and simmer until the tomatoes are also soft. When the sauce is done cooking, remove the garlic clove. Remove any clams that fail to open (important). If you’d like to add optional shrimp, now would be the time so they don’t overcook.
While the sauce is simmering, cook the spaghetti al dente. When the Spaghetti N.12 is ready, save a small cup of the cooking water and drain.
Add the saved pasta cooking water to the sauce and then add the drained spaghetti, some parsley and the peperoncino (chili flakes, if using). Mix and stir everything together until the spaghetti is ready to eat.
Serve after finishing with the reserved parsley garnish.
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