Clean the calamari and cut into rings 2.5 cm thick. Remove the shell from the crab tails. Peel and chop the garlic. Heat the oil in a pan and fry the garlic. Add the clams, the calamari rings and the crab tails. Cook for ten minutes at low temperature.
Cook the spaghetti in salted water until al dente. 3.
In the meantime, drain the anchovies. Blanch the tomatoes, peel and quarter them. Add the anchovies and tomatoes to the fish form. Season with salt and pepper. Cook for another ten minutes.
Preheat a deep serving dish. Drain the pasta and put it in the plate. Mix with the remaining oil. Add the sauce and stir through. Sprinkle with parsley and basil. Serve immediately. For 100 g of mussel meat, calculate about 500 g of clams, cockles or mussels with shells.
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