1. In a large quantity of salted water, cook the spaghetti al dente.
2. In a large saucepan, sauté the squid in 4 tablespoons of extra virgin olive oil for 2 minutes.
3. Add the shrimps, mussels, and white wine. When the wine has reduced by half, add the tomato, salt, and pepper. Cover and simmer for 8 minutes, or until all the mussels are open.
4. When the spaghetti is cooked, drain it and add it to the seafood. Mix well.
5. Serve drizzled with extra virgin olive oil.