Spaghetti con vongole e funghi - Spaghetti with mushrooms, clams and octopus

Ingredients

This is for 2.

1/2 pound octopus, I used baby  chopped to bite size

1/2 pound portobello {2 mushrooms} chopped to bite size

1/2 pound clams in the shell

1/4 cup olive oil

1/2 pound tomatoes 

1/3 pound spaghetti

1/4 cup parsley

1/4 cup basil

1 garlic clove

Cooking

Soak the clams in water for 1 hour.

This will help them throw out the sand if any left.

I bought farmed and they run them in running waterfall 

so I can use them immediately.

Add 1 cup of water and the clams.

As the clam opens up remove it.

This prevents it from being rubbery.

When all clams are open keep the water.

If in the process it dries out, add more water.

The water = clam taste, yum

Peel, seed and chop the tomatoes.

You peel by throwing in boiling water for 40 seconds then the peel

will come off.

You seed using your hands and running water.

Then chop.

Now.

Add the olive oil

smash the garlic using the side of a knife

cook on medium heat, till the garlic turns brown.

Immediately take it out and throw it.

The goal was to give the oil some garlic taste.

Now, add the octopus,

then add the water from the clams, portobello mushroom and the tomatoes.

Cover and cook on low heat for 20.

Don't add the clams, they stay in waiting till the end.

after 20 throw the spaghetti in the boiling water and the countdown starts

spaghetti = 10 minutes or so.

By now the spaghetti is ready, the sauce {octo,tomato,portobello } is ready.

So keep 1 cup of pasta water, drain the pasta and add it to the frying pan with the condiment {sauce}

mix mix

add the chopped parsley

add the chopped basil

Add the clams

add some pasta water to get it to be saucy.

mix mix and 60 seconds later when everything is hot.

Pour it on a plate and enjoy. 

Don't overdo this part as the clams will become ruberry.

Enjoy.