Step 1: Cook the spaghetti according to packet instruction in plenty of boiling salted water.
Step 3: whilst the spaghetti is cooking, finely chop the garlic and anchovy. Get a frying pan on the hob over a medium heat. Add the olive oil, the garlic, anchovy to the pan, and cook for a minute. Grate the zest of the orange straight into the pan and fry for a further minute or two until the garlic has turned golden.
Step 4: de-glaze the pan with the white wine then add the chopped tomatoes.
Step 5: bring the tomato sauce to the boil then add the seafood and season with salt and pepper.
Step 7: check the spaghetti is cooked then drain using a colander, reserving a little of the cooking water.
Step 8: add the spaghetti back to the pan it was cooked in and pour in the seafood sauce.
Step 9: gently toss the sauce in with the spaghetti and divide between two bowls.
Step 11: drizzle over a little extra olive oil, scatter over the fresh parsley and serve.