- Cook the squid rings, scallops and prawns separately in a non stick frying pan over medium high heat with drizzles of olive oil. Season. Set aside.
- In a large, heavy based saucepan, fry off the onion, chilli, garlic and tomatoes in olive oil until soft and golden. Add the white wine. Simmer for 2-3 minutes.
- Add all the seafood to the pan.
- Add the spaghetti and toss to heat through.
- Top with olive oil, salt & pepper, parmesan and fresh parsley to serve.