Seafood Spaghetti

If not already done:
Clean your seafood, scrape the shells (between the grooves of the shells to remove any sand).
Cook them (but not too much) in the pan with a little oil or butter.
Remove them from the shells. (You can keep a few shells for the decor).

Clean and scrape the mussels.

Peel and finely chop the shallot.
Shortly sweat the shallot in a large pan with a little oil.
Add the white wine, pepper and mussels, and cook over high heat with a lid for 3 to 4 minutes.
Then remove of the mussels and keep the juice aside.
Filter the juice through a fine sieve to remove any sand.

At the last moment :

Put your plates to warm up.
Boil a large pot of salted water.
Meanwhile :
Grate the parmesan cheese.
If you prefer a dish with shelled mussels, peel them (or at least some of them).
(But some shells are nice visually).
When the water boils, dip in the spaghetti.
Respect the cooking time indicated on the package or taste them regularly (they must remain "al dente").
Drain the pasta and rinse quickly with hot, clear water.

At the same time, boil the mussel juice and add the cream, crushed garlic, 1 tsp. Of olive oil, and a portion of the grated parmesan cheese.
Just bring to the boil, and add the mussels, chopped parsley and seafood. Mix (to warm).

Pour this mixture over the pasta, and serve very hot.

Some seafood frozen mix do exist, but prefer fresh products (with frozen products, add 30 min to the recipe preparation time).
Put salt in the pasta cooking water, but not in the sauce (seafood and parmigiano are already salted). Taste the mussels juice after cooking to check the salt level.
Since seafood delicacy should not be superseded, use thin pasta, not large ones. You can also use Chinese vermicelli. Use soup plates, potentially warmed (the warmer the pasta, the better).