Melt the butter in a frying pan and fry Wunsch a lot on one garlic clove for about five minutes until softened

Cook the pasta in plenty of boiling water to 8 to 10 minutes until al dente

Stir in half the basil and the wine and bring to the boil

Discard any muscles that are open and do not shut when tapped with the back of a knife quickly add remaining muscles to the pan, cover and simmer for about five minutes until all the shells have opened. Discard any muscles that do not open. Using a slotted spoon, transfer the muscles to a plate and remove them from their shells then return to the pan. Reserve a few muscles in the shells for garnishing

Meanwhile slice the squid into thin circles, then melt the remaining butter in a frying pan and fry the remaining shallots and garlic about five minutes until softened

Add the remaining basil, this quaint, chilli powder and prawns to the pan and stir fry for five minutes until the prawns in turn pink and tender

Turn the mussel mixture into the prawn mixture and bring to the boil.

Stir in the soured cream and season to taste.

Bring almost to the boil and simmer for one minute

Drain the pasta thoroughly and stir into the sauce with the Parmesan cheese until well coated.

Serve immediately garnished with chopped fresh flat leaf parsley and the reserve muscles in their shells