3 tubs and tentacles calamari
15 oz. clams
12 oz. shrimp
5 cups shrimp broth
1 Tbsp. soy sauce
1 tsp. rice wine vinegar
1 oz. jalapeno slices
½ tsp. diced mint and cilantro
2 packs bean sprouts
1 tsp. ground garlic

To make shrimp stock, place peels in a pot of water (6 cups.) Bring to a simmer for about 15 minutes. In another large pot, add broth and bring to a boil. Place clams in the pot and cook for 8-10 minutes (until open.) Add shrimp and sliced calamari along with remaining ingredients. Simmer for 5 minutes, then add pasta. Once hot, dish into small bowls with sprouts and a side dish of sambal.