Heat olive oil and garlic in a large skillet.

Add the squid, cook for a few minutes, then deglaze with white wine.

In two separate pans, open the mussels and clams with a little olive oil. Remove some of the shells and strain the cooking liquid to add to the sauce.

Add the halved cherry tomatoes to the squid, season with salt and pepper.

Cook everything for about 20 minutes.

Add the mussels, clams, shrimp, and the reserved cooking liquid. Cook for a few more minutes.

Before serving, sprinkle with parsley and pepper.