Spaghetti allo Scoglio

Cook Pete's Spaghetti until al dente in salted boiling water. Drain and set aside.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Sauté minced garlic for about a minute. Add mixed fresh seafood to the skillet and cook until shrimp turn pink and mussels and clams open. Discard any unopened shells.

Pour dry white wine into the skillet and let it simmer for a minute.

Stir in canned diced tomatoes and red pepper flakes (if using). Simmer for a few minutes until the sauce thickens slightly.

Season the sauce with salt and black pepper.

Add pasta to the skillet with seafood and sauce. Toss and coat evenly.

Garnish with chopped fresh parsley.