Soak the clams in salted water for an hour to release sand, (if they have any.)

Clean the mussels well, removing the clumps and beards with a sharp short knife.

Cut the squid into rings, if the fishmonger has not already done it for you.

Cut the whiskers of the prawns, remove the shell and intestine with a toothpick. Gently, the body must remain attached to the head.

Cut the shell of the Norway lobsters on the abdomen, and remove the shell and intestine with a toothpick. Also gently, so as not to separate the body from the head.

Heat a paella pan with a splash of oil. When it is hot, add the clams and mussels and cover. When they are open, immediately remove them from the paella pan. If any have not opened, throw them in the trash.

Reserve the liquid released by the clams and mussels.

In a paella pan that can hold all the ingredients of the recipe, fry a garlic clove cut in half.

Remove the garlic when it is golden and add the squid.

You can already put the pot of water for cooking the pasta to boil.

After 5 minutes, add a splash of dry white wine.

Once the alcohol has evaporated, when it no longer smells of alcohol, add the tomatoes and cayenne pepper, if you want it to have a slightly spicy touch.

After 3-4 minutes, add the prawns and Norway lobsters to the paella pan.

When they are almost done, barely changed color, remove the prawns and Norway lobsters from the paella pan and reserve them.

Add the almost al dente pasta to the paella pan and the juice of the clams and mussels. Sauté everything together. If the juice is not enough to hydrate the pasta until it is al dente or it dries too much, add half a ladle of cooking water.

Add the clams, mussels, prawns, and Norway lobsters, stir for 30 seconds, and serve, with a little chopped parsley on top.