Prep:

1. Make the Spice Bowl: Combine all the spices and seasonings for the Creamy Tom Yum Pasta in a small bowl. Cover and set aside until needed.
2. Prepare the Seafood: Rinse and chop the squid into ½-inch wide rings/pieces, then remove the skin, rinse again and pat-dry. Soak the clams for 20 minutes in a bowl of water, then rinse them thoroughly if using fresh.  (Note: If your clams are frozen and the package they came in indicates that they are ready to cook, you can skip soaking, rinsing, and scrubbing them.) Peel and devein the shrimp if needed, rinse thoroughly, and pat-dry with a paper towel. Place the squid, clams, and shrimp into individual bowls and set aside.
3. Prepare the fresh ingredients: Finely mince the garlic, onion, and chop the coriander. Soak the mushrooms in water for a few minutes, rinse and drain well. Remove the stubs and discard (or save to make a soup or broth some other time), then thinly slice the meaty part. Slice the baby corn through the middle lengthwise, and then again through the middle widthwise. Wash and dry the baby spinach with paper towels, then set aside everything until needed.
4. Cook the linguini: Cook the linguini al–dente according to package directions in a large pot or deep sauté pan of boiling salted water. During the last minute of cooking, add the baby spinach. Drain and set aside. (I like to run water over my pasta to prevent it from sticking and cooking further.) Rinse out the pan and set it back on the stove.

For the Creamy Tom Yum Pasta:

1. Cook the seafood: Heat olive oil in a medium sized sauté pan over medium-high heat. Once hot, add all of the seafood, kosher salt, freshly cracked black pepper, and lime juice. Sauté for a minute, then add the garlic and give everything a good stir to combine. Cover the pan and steam for 2-3 minutes. Uncover the pan and transfer the shrimp and squid to a clean bowl once they have just cooked through. Cover again and steam the clams for a further 2-3 minutes, or until their shells have opened. Then, switch off the heat. (Note: Discard any clams after this point if their shells are still closed tight. They are not suitable to eat.)
2. In the same large deep sauté pan you used to cook the pasta, heat unsalted butter over medium-high heat until it has melted and is nice and bubbly. Once hot, add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the fresh chopped red chilies and sauté for another minute to combine.
4. Next, add the mushrooms and sauté for 1-2 minutes, or until they have softened. (If it gets too dry, add a little olive oil or additional butter to the pan.)
5. Whisk in the flour and cook for 1-2 minutes. Then, lower the heat to medium and gradually pour in the milk while continuing to whisk.
6. Stir in the spices & seasonings in the Spice Bowl, the sugar, and the Tom Yum Paste. Then add the baby corn to the sauce and stir.
7. Add the freshly grated cheese and stir until the cheese has fully melted and the sauce starts to thicken.
8. Add the linguini and all of the seafood to the sauce and toss continuously to combine. Cook for 3-5 minutes or until the pasta and seafood has heated through. The starches in the pasta will break down and the sauce will further thicken.
9. Add half of the chopped coriander and stir to combine. Then, switch off the heat.
10. To Serve: Divide the Creamy Tom Yum Pasta into plates or transfer to a serving dish. Garnish with the remaining chopped coriander and serve!