Finely chopped the parsley and the garlic and collect them in a pan with a tablespoon of olive oil and chilli pepper to taste. Stir fry the garlic for two minutes over low heat, then add the mussels, cover the pan with a lid and cook for about five minutes on medium heat until the mussels are open.

Now add the shrimps, the squid cut into strips, the dogfish and the tub gurnard. Cook for about five minutes until the fish is cooked through. Season with salt.

Cook the spaghetti in boiling salted water and drain them five minutes before the exact cooking time, keeping a few ladles of pasta water aside.

Pour the spaghetti in the pan and add a ladle of water. Toss the pasta and cook until it has absorbed all the water. This cooking method, known as pasta risottata, grants a creamy and starchy dressing for your pasta, even without adding cream or butter.

When the spaghetti are al dente and the sauce is thick, sprinkle with the finely chopped parsley and serve the spaghetti, trying to be as correct as possible in sharing the fish among your friends: do not keep all of it for you!