Cook cavatelli in salted water until al dente. Reserve about 1 cup of pasta water, then drain.

In a pan, heat olive oil over medium heat. Sauté garlic, red pepper flakes and onion until soft.

Add smoked mussels and oysters; cook for 2 minutes.

Stir in smoked paprika, regular paprika, and canned cherry tomatoes.

Pour in white wine and reserved pasta water; simmer for 10 minutes.

Season with salt and pepper to taste.

Toss cavatelli with the sauce until well coated.

Garnish with fresh parsley before serving.