150g spaghetti (I like garofalo brand) 
2 tbs olive oil
2 cloves garlic, crushed
1/4 sml white onion, finely diced
1 tsp dried chilli flakes (optional)
1 1/2 tbs tomato paste
400g vine-ripened tomatoes, peeled and roughly chopped 
200g ling fillets (or other white-flesh fish), roughly chopped
2 squid tubes, cleaned and cut into rings
8 green king prawns, peeled & deveined
2 tbs flat-leaf parsley, roughly chopped
lemon quarters, to serve

Heat oil in a large saucepan over medium-high heat, add onion, garlic & chilli flakes and cook until onion is translucent (i.e. do not brown!). Add tomato paste and roughly chopped vine-ripened tomatoes and simmer 10mins, stirring occasionally (sauce will start to thicken). Add in half the ling fillets and cook for a further 10mins – the ling fillets will break down and become part of the sauce. Continue stirring occasionally. Season well.

Cook the pasta in boiling water until al dente. Drain and set aside.

Add the rest of the ling fillets and the prawns & calamari and cook lid on for 3-4 mins. Take off the heat, toss the pasta in with the sauce along with 1tbs of flat-leaf parsley and coat well.

Serve immediately with a lemon wedge and the remainder of the flat-leaf parsley. Enjoy!