Step 1

Cook the spaghetti in boiling salted water until al dente.

Step 2

Heat 2 tbsp oil in a pot and fry the chilli and the garlic for a few minutes. Add the wine and the stock and add the mussels. Cover and simmer for 3-4 minutes until all the mussels have opened. Discard any that haven't opened.

Step 3

Remove the lid and reduce the broth on a high heat. Turn down the temperature and add the tomatoes, prawns and squid. Season with salt and ground black pepper and simmer for 2-3 minutes.

Step 4

Stir in the spaghetti and the remaining oil, season to taste and transfer to plates. Serve garnished with fresh basil.