Cut squid into 2-3 cm thick rings. Roast garlic cloves in 1 tsp oil until golden brown. Add mussels, squid and crabs- shape and cook for 10 min at low temperature.
Cook spaghetti in boiling hot salted water for 10-14 min – they should not become too soft. In the meantime, add anchovy fillets (well drained, maybe even a little watered, as they are very salty), tomatoes, pepper and salt to the seafood form and cook for another 10 min. Drain the spaghetti well, transfer to a large bowl. Pour the sauce over the spaghetti and mix everything together well.
Sprinkle with parsley and basil.
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