Cut squid into 2-3 cm thick rings.
Steam garlic cloves in oil. Add mussels, crabs and squid and sauté for 10 min. at low temperature.
Add anchovy fillets (properly drained, maybe even watered a little bit, as they are very salty), tomatoes, pepper and salt to the seafood and sauté for another 10 min.
Season the sauce, pour over the pasta, mix everything together properly and sprinkle parsley and basil on top.
Our tip: Fresh basil is much more aromatic than dried!
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