Defrost the seafood mix.
Finely chop the onion and mince the garlic cloves. Cut the cherry tomatoes in halves.
Put all the vegetables, the shrimps, the defrosted seafood mix, the tomatoes juice, salt and pepper in a pot and boil on medium heat until the sauce is half reduced and the calamari rings are cooked.
Add the lemon juice and season with salt and pepper, then leave to boil for 3 more minutes.
Boil the pasta in 4l of water with a pinch of salt until cooked. Drain completely afterwards.
Serve the pasta with the cooked sauce and a generous garnish of freshly cut parsley leaves.
