Spaghetti with seafood

Preparation:

Preparation: In a large saucepan, fry the garlic and the fresh chilli pepper cut into slices, but without seeds, in the olive oil, together with a large pinch of oregano. Add the purged clams and mussels to the sautéed pan, then the sea snails and finally the cold-opened razor clams. Sprinkle everything with the dry white wine, mix, then cover and cook for about 3 minutes, until all the molluscs are completely open. Add the spaghetti, cooked but drained when there are about 2 minutes left until they are cooked; mix them with the stock and sauté them until they are cooked, but still al dente. Complete with a spoonful of chopped parsley and, if you prefer, with the fresh tomato cut into small cubes.