COOK spaghetti according to pack instructions, drain.

ADD the garlic, stock and wine to a saucepan, bring to the boil and reduce by half. Combine a small amount of the reduction with the Philly* in another bowl and whisk until smooth. Add back to the pan and whisk until smooth over a medium-low heat. Stir through the capers, lemon rind and seasoning.

ADD the mussels and prawns, cover and cook for 2 minutes. Add the scallops and squid, cover and cook a further 2 - 3 minutes until the seafood is cooked. Stir through the pasta and parsley and heat through. Serve topped with Parmesan.