Blanch spiny lobsters and langoustes in boiling water for 2 minutes, cut them in half and place them on a baking tray with scampi, prawns, scallops and shrimps. Add salt and pepper, drizzle with a little olive oil and bake at 180°C for 3 minutes. Remove the tray from the oven and deglaze with white wine.Put the crustaceans in the baking foil and prepare the sauce with the liquid obtained.In a saucepan, sauté garlic and olive oil, sprinkle with the cooking liquid from the crustaceans and the water from the mussels and cockles previously opened. Add the veal stock and mascarpone and add salt and pepper.In the meantime, cook the Spaghettoni in plenty of salted water and when they are ready (al dente), drain them very well and stir them in the sauce.Place them in the baking foil and cover them with the mussels and cockles and the minced aromatic herbs. Wrap up the baking foil and put in the oven again at 180° C for 4/5 minutes. PRESENTATIONArrange each parcel on a dinner plate and only open it at the table, to preserve all the aroma and flavour.