Step 1

Heat a large skillet (15-inch) over medium-high heat and add the olive oil. Add the onion and garlic and cook until softened and fragrant, 3 to 5 minutes. Add the white wine and tomatoes, raise the heat to high and cook to reduce the liquid, 5 to 7 minutes. Tear the basil leaves into the pan.

Step 2

Meanwhile, cook the spaghetti according to package directions or to desired doneness.

Step 3

Add 1 cup of the warmed fish stock to a bowl, add a pinch of saffron and stir. Add the saffron-infused stock to the pan with the tomatoes along with the remaining stock. Add the clams and mussels and cover the pan with a lid or piece of foil. Cook for 3 to 5 minutes until the shellfish open. Remove the lid and stir, then add the shrimp, place the lid or foil back onto the pan and simmer until the shrimp turn pink.

Step 4

Remove the lid and stir. Remove the shrimp, mussels and clams to a serving bowl. Drain the pasta, reserving a cup of the pasta water. Add the pasta water to the tomato mixture followed by the spaghetti and stir through the sauce. Season with salt and pepper to taste. Add the chopped parsley, reserving some for garnish, and stir.

Step 5

To serve, add the pasta to serving bowls, spoon over the tomato sauce and add the shrimp, mussels and clams. Garnish with parsley and a drizzle of olive oil.