250 g (8 oz) angel hair pasta, broken into 3 cm (1 1/4 inch) lengths
400 g (13 oz) can chopped tomatoes
750 ml (1 1/4 pints) hot fish stock
150 g (5 oz) prepared squid, cut into rings
250 g (8 oz) mussels, scrubbed, rinsed and drained
100 g (3 1/2 oz) raw peeled prawns
5 tablespoons mayonnaise
salt and pepper
handful of chopped parsley, to garnish
Heat the oil in a large frying pan. Add the onion and cook for 5 minutes until soft, then add 2 of the garlic cloves and cook for a further 1 minute. Stir in the fennel seeds, paprika and pasta and stir for 1 minute until coated.
Pour in the tomatoes and stock, season and bring to the boil. Simmer for 10 minutes, then add the squid, mussels and prawns and cook for 3–5 minutes until the seafood is cooked through, discarding any mussels that don’t open.
Meanwhile, mix the mayonnaise with the remaining garlic. Serve with the pasta, which has been scattered with the parsley.