Preparation
Step 1
Heat olive oil in a wide pan over medium heat, then add the sliced garlic and chili, and sauté until fragrant without letting them brown.
Step 2
Add the calamari rings and shrimp, and cook for two minutes until the shrimp begin to turn pink, then set them aside.
Step 3
Place the clams and mussels in the pan, add the nonalcoholic white grape juice, and cover the pan until the shells open.
Step 4
Add the cherry tomatoes and tomato juice, season with salt and pepper, and let the sauce simmer gently for several minutes.
Step 5
Return the shrimp and calamari to the sauce, then add the pasta and toss well. Serve the dish garnished with parsley, lemon zest, and a drizzle of olive oil.
