Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for a minute until softened. Pour in the wine, olives and capers and leave to simmer until reduced by half.
Add the tomatoes to the pan and soften for 2 minutes. Add in the seafood mix and heat through.
Drain the pasta, and toss together in frying pan with the sauce until fully incorporated.
Divide between serving dishes and serve with a lemon wedge to squeeze over.
Notes
Add a splash of double cream before adding the pasta for a richer, velvety finish.