Cook spaghetti for 5 minutes (do not make al dente) and drain.
Brush the vongole and cozze under cold water and drain. Sauté pressed garlic in hot olive oil and add pulpo, seppio, shrimp and langoustines. When everything is hot together, add mussels, heat with lid closed and extinguish with white wine and fish stock. Add chili peppers and tomatoes. After 3 min take out shrimps and langoustines, simmer everything together other ten minutes, add spaghetti, mix and cook until al dente. Return the crustaceans. Serve on the spot mixed with parsley.
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