20 clams, cleaned
20 mussels, de-bearded and cleaned
40 small rings of calamari, cleaned
16 tiger shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
2 teaspoons chopped garlic
1/4 cup Italian parsley leaves, divided
1/8 teaspoon sea salt
1/4 teaspoon crushed red pepper
1 cup Pinot Grigio wine
2 cups tomato sauce
1 (1-pound) box dried spaghetti
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