Thinly slice the garlic.

Add your pasta to salted boiling water.

Add a large glug of oil to a pan and add in the garlic and anchovies and cook for 1 min. Add in the tomato purée and 'nduja and cook for 5 mins until the oil is stained red.

Squeeze in the juice of the lemon and 100ml of pasta water.

Toss in the cooked pasta and the raw seafood and allow to cook for 2 mins until its all cooked through and the sauce is glossy.

Finish with the torn basil and Parmesan and serve.