Cook the spaghetti in salted boiling water according to package instructions until al dente.
In a large pan, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant.
Add shrimp and calamari; cook until shrimp are pink and calamari are tender.
Stir in cherry tomatoes and cook for a few more minutes.
Pour in the heavy cream and simmer gently, allowing it to thicken.
Mix in grated Parmesan cheese, stirring until melted and combined.
Season with salt and pepper to taste.
Drain the pasta and add it to the sauce, tossing to coat well.
Garnish with fresh parsley before serving.