Venetian-style Pasta Recipe

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.

Add the mixed seafood to the pan and cook until they are cooked through and the shells on the mussels and clams have opened. Remove the seafood from the pan and set aside.

Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.

Pour in the heavy cream and season with salt and pepper. Bring to a simmer and let the sauce thicken slightly.

Add the cooked spaghetti and seafood back to the pan. Toss everything together until well coated in the sauce.

Serve the Venetian-style pasta hot, garnished with fresh parsley.