Break spaghetti into 6 equal parts. Mince the onion and garlic. Halve the cherry tomatoes. Cut the lemon into wedges.

Wash clams thoroughly by rubbing them together in a bowl of water.

Heat olive oil and garlic in a pan over low heat until fragrant. Add onion and sauté until translucent. Add squid and clams, stirring until coated with oil. Add water, salt, consomme, ketchup, and pepper, then bring to a boil. Add spaghetti and mix well.

Cover and cook over medium-low heat for 2 minutes less than the spaghetti package instructions. Remove the lid and cook until the liquid evaporates.