Start by cleaning the seafood a few hours ahead: remove the heads and shells from the langoustines and shrimp, leaving only the tails. Use the shells and heads, along with a carrot, an onion, and 6 1/3 cups (1.5 liters) water, to make a seafood stock. Season the langoustines with a little olive oil, salt, pepper, fresh herbs, and a bit of grated ginger. Season the shrimp with olive oil, salt, pepper, and fresh herbs. Place them in two separate plates, cover with plastic wrap, and refrigerate for a few hours.

Clean the calamari, removing the thin skin. Slice into thin strips and season with olive oil, pepper, salt, 1 garlic clove, and fresh herbs. Cover with plastic wrap and set aside.

In a hot skillet, add a drizzle of olive oil, a garlic clove, the chili pepper, and a sprig of rosemary. Add the tomatoes, season with salt, and cover to cook.

Remove the garlic, chili pepper, and rosemary, and transfer them to a blender cup. Add a drizzle of olive oil and blend until smooth and creamy. Cover with plastic wrap and set aside.

In a hot skillet without any added fat, quickly sauté the shrimp. Deglaze with rum and let the alcohol evaporate. Cook for no more than 2 minutes so they stay tender.

In the same hot skillet, add the langoustines without any added fat and cover. Cook over low heat for a couple of minutes, turning once. They should cook very briefly. Then cover with plastic wrap.

Still using the same hot skillet, add the calamari with their seasonings, without any added fat, and sauté quickly for just over a minute. They will stay very tender; otherwise, they can become tough. Cover with plastic wrap.

After soaking the clams in water with a little coarse salt for a couple of hours, use the same skillet to add a drizzle of olive oil, parsley stems and a few leaves, and a garlic clove. Add the clams, black pepper, and a little water. Do not add salt! As they open, remove them from the pan (don’t wait for all to open at once, or some will be undercooked and others overcooked).

Remove the clams from their shells, leaving a few in the shell for garnish, and strain the cooking liquid. Place the clams in a plate with their liquid and cover with plastic wrap.

Cook the pasta in plenty of salted water. About 3 or 4 minutes before it’s done, transfer it to the skillet, adding the clam liquid and a couple of ladles of seafood stock. Continue cooking, adding more stock a little at a time as needed.

One minute before the pasta is done, add the tomato sauce and finish cooking, adding more stock if needed.

At the end of cooking, add the calamari, shrimp, and langoustines (cut into pieces), the clams, and chopped parsley. Drizzle with olive oil and toss everything together in the skillet (just toss, do not cook further!).