Seafood Pasta

Ingredients
Pasta.
150ml white wine.
150g baby octopus, cleaned and halved.
200g prawns, shelled.
300g vongole.
8 scallops, shells and roe removed.
3 tomatoes, skinned, seeded, and finely diced.
1 calamari tube, cleaned, sliced, and scored crossways.
2 garlic cloves, finely chopped.
1tblsp parsley, finely chopped.
Pinch saffron threads.
Lemon wedges
Method
Place saffron in wine and set aside.
Cook and drain pasta.
Steam vongole in covered bowl with 150ml water for 1 min.
Remove vongole, reserving liquid.
In a deep frypan over moderate heat, cook garlic and tomato with a touch of olive oil for 30 seconds.
Add wine and saffron mixture, and reserved steaming liquid.
Reduce liquid by 2/3.
Add prawns, calamari, and octopus and cook for 3 minutes.
Add parsley, scallops and vongole and cook for 1 ½ minutes.
Season.
Add pasta to pan, toss well over heat for 30 seconds.
Serve with lemon wedges.