Add 4.5L of water to a large pot and place it on the stove to boil.

Line the deep pan with extra virgin olive oil, chop the garlic clove into small pieces and add to the pan. Let this simmer on a low heat.

Cut through the centre of the Basa fillet and then slice it into small-medium size pieces.

Cut through the centre of each calamari and cut these into small-medium size pieces too.

Add the calamari and basa fillet to the pan letting this cook on a low heat and stir it together gently.

While this is cooking, cut the cherry tomatoes each in half and chop up the parsley.

10 minutes later, add the prawns and scallops to the pan and ½ a glass of white wine

Stir gently once again, then cover the pan with a lid and this will keep all the yummy smells inside!

After 5 minutes, stir the ingredients gently and squeeze in some lemon juice or fresh lemon.

Add the cherry tomatoes and parsley, stir once again and then add a pinch of rock salt.

Once the 5L of water has boiled, add 2 x pinches of rock salt and let this dissolve.

Drop the chitarra (or fetuccelle) into the boiling water and remember to use the instructions on the packet of pasta for cooking times as these will vary. You must use a good quality pasta and if you can buy or make it fresh, that would be even better!

After 10 minutes, strain the pasta and remove the saucepan from the stove.

Add the spaghetti pasta into the pan and using a set of tongs, gently mix the pasta with the aromatic sauce to make sure all of the seafood spreads into the pasta – try flipping it in the pan if you can!