Step 1

To prepare the octopus, place octopus, a splash of fish stock, 1 whole garlic clove and a few parsley stalks in a small saucepan over a low heat. Cook for 30 minutes or until octopus is tender, then cut each into quarters and set aside, discarding garlic and parsley.

Step 2

Heat 2 tbs oil in a small saucepan over medium heat. Add 2 sliced garlic cloves, half the chilli and half the basil leaves. Add canned cherry tomatoes and a pinch of salt flakes and cook, stirring occasionally, for 20 minutes or until fragrant and thickened.

Step 3

Cook fregola in a large saucepan of salted boiling water for 12-15 minutes until tender. Drain and set aside.

Step 4

Heat 2 tbs oil, remaining 3 sliced garlic cloves and half the parsley leaves in a large saucepan and cook for 2 minutes or until lightly golden and fragrant. Add mussels and 1/2 cup (125ml) wine and cook until mussels open (discard any that remain closed). Remove mussels using a slotted spoon and set aside. Add anchovies, remaining chilli and remaining parsley leaves and cook for 2 minutes or until fragrant. Add calamari and remaining wine and cook until the wine has evaporated.

Step 5

Add remaining fish stock, cover with lid and cook for 5 minutes, or until calamari is tender. Add vongole, octopus, the prepared cherry tomato sauce, prawns and scampi. Cover with a lid and cook for a further 5 minutes. Add cooked fregola, mussels and halved cherry tomatoes, and bring to the boil, stirring occasionally, until warmed through. Season to taste.

Step 6

Divide between bowls, top with extra parsley leaves and drizzle with oil to serve.