Cook spaghetti in salted boiling water until al dente — 8 minutes

Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).

Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.

Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns.

In a large skillet, heat olive oil over medium heat — 1 minute

In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.

Add minced garlic and red pepper flakes, sauté until fragrant — 1 minute

Pour in white wine and bring to a simmer — 2 minutes

Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).

Add shrimp, mussels, and calamari to the skillet, cook until shrimp are pink and mussels open — 5 minutes

Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step).

Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 - 45 seconds and start clinging to the pasta.

Take it off the stove before the sauce is as thick as you want - it will thicken more.

Stir in cherry tomatoes, season with salt and black pepper, and cook for an additional 3 minutes — 3 minutes

Sprinkle with most of the parsley and black pepper, check salt (I don't need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy.

Drain spaghetti and toss with the seafood mixture — 2 minutes

Serve immediately, garnished with remaining parsley and parmesan if desired.

Garnish with fresh parsley and serve immediately — 1 minute