Give a go, my friends, to this seafood spaghetti recipe and you won’t be disappointed. It includes king prawns, cod and scallops and but feel free to add extra fish and seafood if you are feeling extravagant.

1. Add the tomato juice and fish stock to a pan over a medium heat. Bring to a simmer and cook until reduced by half.

2. In a large frying pan, heat the oil gently and add the garlic, fry until it begins to colour.

3. Add the peeled prawns, scallops and ling, fry gently for 3-4 min.

4. Pour in the fish stock and tomato reduction. Then, add the cherry tomatoes, parsley, spinach, basil and simmer for 2 min. Remove from the heat.

5. Add the spaghetti to a pan of salted boiling water, cook for 7-9 min, stirring occasionally until just cooked. Drain immediately.

6. Reheat the sauce. Add the hot spaghetti to the pan and toss to combine, season with salt and serve.

Enjoy!