Step 1

In a large pan, add a splash of oil and allow to heat up.

Step 2

Season the seafood with salt and pepper then cook in batches until golden brown.

Step 3

The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.

Step 4

Remove the seafood from the pan and set aside.

Step 5

In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.

Step 6

Bring to a simmer and allow to reduce by half.

Step 7

Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.

Step 8

Add the seafood (and any of its resting juices) and parsley and stir to combine.

Step 9

Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.