Creamy Shellfish Spaghetti Delight

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2.In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

3.Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.

4.Add the prawns, mussels, clams, and squid to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the shellfish are cooked through and the mussels and clams have opened. Discard any that remain closed.

5.Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Let it simmer for another 2-3 minutes until the sauce thickens slightly.

6.Add the cooked spaghetti to the skillet, tossing to coat the pasta in the creamy shellfish sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

7.Stir in the lemon juice and chopped parsley, seasoning with salt and black pepper to taste. Mix well to combine all the flavors.

8.Serve immediately, garnished with additional parsley if desired.