1Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in the diced garlic, season with 1 teaspoon kosher salt and cook until translucent for 2 minutes, and add the mussels, the shrimp peels and 1 tablespoon diced parsley. Mix well and cook them for 2 minutes. Add 1 cup white wine and cook until the mussels open. Gently transfer the mussels to a bowl and add the clams and the shrimp to the broth. Cook them until the shells open.
2Bring a pot of 6 quarts of salted water to a boil. Cook the Spaghetti until al dente, following the package instructions. Drain well using a colander and transfer the pasta to the pan with the clear seafood sauce.
3Toss it gently to evenly coat the spaghetti with the sauce. Transfer the pasta to a pasta bowl, garnish with seafoofd and serve immediately.