| Pasta, portion, cooking | 500g spaghetti alla chitarra, serves 4 | 340g spaghetti, spaghettoni, or linguine | 250g Linguine No.7 (Gragnano IGP), serves 2 | 185g of a thick spaghetti or paccheri, serves 2-3 |
| Salt in the pasta water | Two pinches of rock salt per 4.5L (percentage not given) | The pasta isn't boiled in salted water at all — it's cooked directly in the shellfish liquid and clam juice, so the concept of a salt percentage doesn't apply | No mention of salt or cooking time in the video's chapter summary or description | Well-salted water, pasta pulled 2-3 minutes before package time |
| Seafood mix | 20 peeled shrimp, 10 scallops, 1 basa fillet, 2 whole calamari | 450g clams, 450g mussels, 225g shrimp, 225g squid, 225g cherry tomatoes | Mussels, fasolari, lupini, and scallops (no shrimp or squid) | 150g clams, about 20 mussels, 325g sliced squid, 150g small-to-medium shrimp |
| Shellfish prep, purging, and shell handling | No clams or mussels; no shell-prep steps appear at all (the source's write-up mentions mussels in passing, but they don't appear in the ingredient list or the steps) | Clams are purged in 3% salt water for 30 minutes, repeated 2-3 times. Pulled from the pan as soon as they open; half shelled, half reserved shell-on | Prepped, then pulled off the heat in order as they open, fasolari left longer; the cooking liquid is set aside (whether it's strained isn't stated) | Clams and mussels steamed separately over high heat until open; any unopened ones discarded. Both steaming liquids strained and reserved |
| Garlic and chili | 1 minced clove garlic. No chili used | 3 shallots cooked first, then 4 cloves garlic and 1/2 tsp chili flakes for 30 seconds after | Garlic from Vessalico plus parsley go in first, chili added closer to the finish (cutting method and heat level not specified) | A whole clove of garlic infuses the oil, then is discarded; no mention of chili found |
| Tomato: amount and whether used | Cherry tomatoes halved and added just before finishing | 225g cherry tomatoes, halved, added at the final stage with the shellfish | Datterino tomatoes used; timing of when they're sautéed isn't specified in the chapter summary | 10-15 cherry tomatoes, halved or quartered |
| White wine | Half a glass of white wine, poured in and covered for 5 minutes | 240ml dry white wine, cooked with the clams over high heat for 4 minutes | No white wine listed in the ingredients or steps for cooking (Malvasia Puntinata is suggested at 05:23 as a wine to drink alongside; a separate version of the video does list Malvasia in its ingredients) | 240ml white wine, simmered until the alcohol smell cooks off |
| How the pasta and sauce are combined | Cooked pasta transferred to the sauce pan with tongs and flipped to coat (no pasta water used) | Dried pasta cooked directly (not boiled first) in the shellfish steaming liquid plus clam juice and water — a "risottato" method, with ingredients added in staggered stages | Pasta cooked separately to very al dente, then finished in the pan with the tomato-and-shellfish-liquid sauce | Emphasizes cooking the pasta and sauce together so the sauce is absorbed into the pasta |
| Finish | Lemon juice, parsley, rock salt. 2 shell-on shrimp garnish the plate | Off heat, stir in parsley and lemon juice. Drizzle with olive oil and garnish with shell-on shellfish | Both shell-on and shelled shellfish folded back in, finished with salicornia and olive oil | Scattered with chopped parsley and served immediately (no mention of a finishing oil drizzle or cheese) |
| Time | 10 minutes prep + 25 minutes cooking = 35 minutes total (serves 4) | 60 minutes prep (including purging) + 30 minutes cooking = 90 minutes total | Not stated (the video runs 16 minutes 11 seconds, with chapters up to 13:41) | 30-40 minutes cooking |
| Source check | Source verified | Source verified | Partly unverified | Partly unverified |
