Rinse very well cleaned mussels and clams under cold running water, then drain. Put the clams in a pan, cover and cook over high heat until they open, then turn off the heat. Repeat the same process with the mussels. In the meantime, clean the squids, divide the heads from the tentacles and cut into rings. Boil the octopus, peel it and cut into cubes. In a pan, sauté the garlic with four tablespoons of olive oil and pepper, add the prawns and squid, deglaze with the wine and cook. Add the diced octopus, clams, mussels and cherry tomatoes cut in half. Let the flavours mix over low heat for a few minutes. Meanwhile proceed with cooking the pasta in boiling salted water. Drain the pasta “al dente” and sauté in the pan with the sauce. Sprinkle with chopped parsley and serve hot.