Put the spaghetti in a large pan of boiling, salted water and cook following the packet instructions until al dente.
Meanwhile, make a slit down one side of the squid score criss-crosses on the inside of it with a sharp knife and cut into strips about 1cm (½in) wide. Heat the olive oil in a large deep frying pan over a medium heat, add the garlic and chilli and fry for 1 minute. Season the squid, octopus (if using) and prawns, add to the pan and fry for 2 minutes. Tip into a bowl and set aside.
Pour the wine into the frying pan, add the mussels (if using), cover with a lid and simmer for 3-4 minutes or until all the shells have opened. Discard any that haven't opened after this time.
Add the cherry tomatoes and simmer for 1-2 minutes or until they have softened slightly. Add the seafood mix back to the pan, and scatter with the chopped basil (reserving some for garnish). Add the cooked spaghetti and toss to coat well in the sauce.
To serve, divide the seafood spaghetti between 4 plates and scatter with a little extra basil to garnish.
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As seen in Real Food magazine