Heat rice bran oil in a large saucepan over high heat. Bruise 2 garlic cloves and add to pan with celery, carrot, onion and thyme.

Cook, stiring for 1 minute until fragrant, then add wine and bring to the boil.

Add mussels, cover with a lid and cook for 3 minutes or until mussels open. Strain through a fine sieve, reserving 125 ml stock.

Remove mussels meat from shells and set aside in a large bowl. Discard solids and shells.

Finely chop remaining 2 cloves garlic and reserve.

Cut cuttlefish in half lengthwise, then thinly slice. Halve tentacles.

Heat extra virgin olive oil in a deep frying pan over medium heat. Add cuttlefish and prawns, and cook, stirring, for 1 minutes.

Add chillies and reserved garlic, and cook for further minutes or until seafood is just cooked, then add mussels.

Return pan to heat, add reserved stock and bring to a boil.

Meanwhile cook pasta in a pan of boiling water. Drain.

Add pasta, seafood mixture and dill to stock, then toss for 1 minutes on until warmed through and combined.

Divide among plates and drizzle with extra virgin olive oil to serve.

Enjoy