Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.

Once cooked, reserve 1 ½ cups of the pasta cooking liquid and drain the pasta.

Once the pasta is in the water, start the seafood.

Ensure the scallops and shrimp are dry by patting them with a paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.

Heat the oil in a large skillet/frying pan over medium-high heat.

Season the scallops with salt. Then carefully and quickly add the scallops to the frying pan. Do them individually, starting at 12 o'clock and working around the outside of the pan.

Cook the scallops for 90 seconds on one side, then flip the scallops and cook for a further 60 seconds. Remove from the pan.

Add the oil to the same frying pan/skillet.

Season the shrimp with salt, then add to the frying pan and cook for 2 minutes, then turn and cook for a further 2 minutes. Remove the shrimp from the pan and set them aside.

Pour the wine and broth into the pan and allow to bubble for 30 seconds, scraping the bottom of the frying pan.

Reduce the heat to low and melt the butter. Add in the minced garlic, cooking for 3 minutes, until fragrant but not colored.

Add the chopped parsley, lemon zest, lemon juice, black pepper and red pepper flakes. Stir well and bring to a simmer.

Add the drained pasta, add ½ cup/125ml of the reserved pasta water and keep stirring until the pasta has absorbed the sauce. (about 1-2 minutes)

Add more pasta water if needed, until the pasta is cooked perfectly and coated in the butter sauce.

Add the cooked seafood, toss gently over medium heat for 30 seconds, taste for seasoning (it will probably need salt) and serve immediately.