Spaghetti with Seafood

Clean the mussels well, remove the beard and rinse well under cold running water for about 30 minutes. For the mussel dressing, slice the onion, finely chop the garlic and sauté both in olive oil. Deglaze with white wine and add the mussels. Depending on the cooking time, add the clams, the mussels and finally the sea snails. Season with chopped thyme and anise and cook, covered, for a few minutes until the mussels are open. Lift out the mussels, scoop out some of the mussels and leave the others in their shells. Keep the mussel stock. For the spaghetti sauce, sauté the minced garlic in olive oil, add the crushed chili pepper and deglaze with the clam stock. Stir in the butter and thicken the sauce with it. Drain the spaghetti cooked in salted water until al dente, drain and add to the sauce. Add the mussels, season with chopped parsley and a little sea salt if necessary.

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