Begin by bringing a large pot of salted water to the boil. Once boiling, add your pasta and cook according to package instructions until just shy of al dente. Reserve some pasta water before draining.

In a large fry pan, heat a generous amount of extra virgin olive oil over medium to high heat. Add the calamari and prawns with their shells still on for presentation, and sauté briefly to extract their natural flavours.

Deglaze the pan with dry white wine, allowing the alcohol to evaporate. This will lift the flavourful residue from the pan into the sauce.

Finely chop the garlic. For a smoother paste, crush it with a bit of salt using the flat side of your knife to release its oils and create a paste-like texture. Add the garlic to the pan and sauté gently without browning.

Remove the calamari, wine and prawns and set aside in a bowl.

Add the cleaned mussels to the pan along with a splash more wine. Cover the pan with a lid and cook until the mussels begin to open. Discard any that remain closed after cooking.

Add the chopped fresh parsley, chilli to the pan, and return the prawns and calamari to the pan.

Toss the drained pasta directly into the pan with the sauce. Add a small amount of reserved pasta water to help the sauce cling to the noodles and create a light, glossy finish.

Serve immediately, ensuring each plate has a generous helping of seafood, and garnish with additional parsley and a drizzle of olive oil if desired.