Seafood 
 2 pound cleaned Fresh or frozen octopus, rinsed
 2 cups water
 1/2 bay leaf ( you can choose California bay leafs, Turkish, or India) => for unique taste this time I choose Turkish. 
1 pound large shrimp in shell, peeled, leaving tail fan attached, and deveined
3/4 pound cultivated mussels, rinsed
3/4 pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole
1/4 cup olive oil
6 garlic cloves

Tomato sauce
15-ounce whole tomatoes in juice, drained, reserving juice, and coarsely chopped
2 tablespoons chopped basil
2 tablespoons olive oil

For basil purée
3/4 cup packed basil leaves
1/4 cup olive oil
1 tablespoon unsalted butter, softened

For pasta
1 pound spaghetti
6 garlic cloves
1/3 cup extra-virgin olive oil

 Equipment: a pressure cooker

How to make :

Add  Octopus, bay leaf, 1/2 teaspoon salt and water in pressure cooker and seal it with lid, cook in high pressure ( usually take around 10 minutes). Then put the pressure cooker in sink whit out remove the lid and run cold water until pressure goes down completely. Remove the lid.
Take the octopus from pressure cooker and then cut them in to half inch.

Make the tomato sauce : Simmer tomato juice, basil and olive oil in pan and keep stir it until thick and reduce to 3/4 cup.

Make basil purée:
Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.

Cook Spaghetti and seafood : 
Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until cook well.
Meanwhile, purée garlic and oil in cleaned blender until smooth. Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add oil mixture, then immediately add octopus, shrimp, and mussels and sauté, stirring occasionally, until shrimp are browned on edges and the mussels start open, 2 to 3 minutes. Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until shrimp are just cooked through and mussels open wide , about 2 minutes more. Season with salt and pepper.

Drain pasta and return to pot. Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil purée.