Prepare the fish:

It starts with a thorough cleaning of the fish starting with the mussels. With a knife remove all the barnacles (barbs) of the mussels by pulling them, then wash them well under running water, scratching the shell at the same time with the blade of a knife to remove dirt residues and encrustations.

Now clean the squid: wash them well under running water then gently but firmly pull the squid's head from the rest of the body. The insides will come out. Remove the inside, the skin and rinse again. Remove the beak from the squid's head and cut them all into small pieces.

Remove the head of the shrimp and squid, the entrails will also come off, remove the legs (you can buy them already cleaned and peeled).

Procedure:

Place a pan on the hob and pour in some oil. Turn on the flame and bring to temperature then add the garlic clove and brown it. Remember that the garlic can be removed before adding the fish. Then add the squid, cook a little, then add the prawns and shrimps.

Pour a small glass of white wine over the fish.

Continue cooking for about 8 minutes.

In another pot, cook the spaghetti in boiling salted water: boil them al dente, taking them out of the water before cooking is complete. Transfer them to the pan with the shellfish and shrimps and mix well with a suitable ladle to flavor everything.

When the pasta is cooked, pour the lightly beaten egg into a separate bowl with a fork and turn off the heat.

Mix, sprinkling with black pepper and chopped fresh parsley but do not exceed with the stay inside the pan: avoid the egg to congeal. Serve the carbonara di mare piping hot when it is still creamy.