Cook the pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving ¼ cup of the pasta water.

Sauté the seafood:
Heat olive oil in a large pan over medium-high heat. Add the garlic and chili flakes, and sauté for 30 seconds until fragrant. Add the prawns and calamari, season with salt and pepper, and cook for 2–3 minutes until just cooked through.

Deglaze the pan:
Add the lemon zest, lemon juice, and white wine (or seafood stock). Let it simmer for 2–3 minutes until slightly reduced.

Toss with pasta:
Add the cooked spaghetti to the pan with the seafood. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

Garnish and serve:
Sprinkle with fresh parsley and serve immediately. Add a touch of parmesan or a drizzle of olive oil if desired.

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