Heat 1 tbs of the olive oil in a pan over low heat and gently fry garlic and onion till softened.

Add prawns and cook for 2-3 mins till prawns are pink and firm. Add squid and cook another 2 mins.

Season lightly with salt and ground black pepper. Remove seafood onto a plate.

Heat the remaining 1 tbs of oil in the same pan over medium heat and add dried herbs and chili flakes.

After a minute, add the chopped tomatoes and the carrot together with smashed fire chili and chicken stock.

Simmer for 4-5 mins, add cooked seafood into the mixture and heat through. Season to taste with salt and pepper and take pan off the heat.

Cook pasta in large pan of salted water and cook according to the directions on packet.

Toss spaghetti with sauce. Garnish with chopped parsley or sprinkle some chili flakes or Cajun spices.