Prepare all of your ingredients.
Cook the pasta according to packet instructions.
Add the olive oil and garlic into a cold fry pan. Turn the heat to medium and allow the garlic to infuse.
Once the garlic is bubbling (roughly 3.5 minutes), add the anchovies, capers and chilli flakes (if using). With a wooden spoon mash the anchovy into the oil and simmer for a few minutes.
Check if the pasta is nearly done, about 80% cooked. If so, proceed to the next step, if not take the fry pan off the heat and wait until the pasta is further cooked.
Turn the heat up to medium high, and add the prawns and squid into the fry pan. Cook for roughly 30 seconds.
Add the wine, tomato paste, salt and pepper. Stir until thickened. (If the sauce appears to be thin, then add more tomato paste.)
Add the pasta straight from the pot and into the fry pan. Combine thoroughly with wooden spoons.
Gently toss in the tomatoes then taste check for seasoning. Adjust to your preference.
Divide into plates and squeeze some lemon juice over the top.
Garnish with parsley and serve.