Thaw the Boldly Jumbo Prawns* and Calamari* Rings in the fridge overnight (approx. 8 hours).
Fill a medium-sized pot with water and boil the thawed Jumbo Prawns* and Calamari* Rings for 3-4 minutes. Drain & set aside.
Cook the pasta according to packet instructions.
Add the olive oil and garlic into a cold fry pan. Turn the heat to medium and allow the garlic to infuse.
Turn the heat up to medium-high and toss in the sliced zucchini and chopped squash and fry until nearly cooked, roughly 4 minutes.
Add the Jumbo Prawns* and Calamari* Rings into the frying pan. Cook for roughly 3 minutes, or until they are golden brown.
Add the wine, tomato paste, salt and pepper. Stir until thickened. (If the sauce appears to be thin, then add more tomato paste.)
Once cooked, add the pasta straight from the pot into the fry pan. Combine thoroughly with a wooden spoon.
Gently toss in the tomatoes then taste check for seasoning. Adjust with salt, pepper, and chili flakes to your preference.
Divide into plates and squeeze some lemon juice over the top.
Garnish the Boldly Seafood* Linguine with parsley and serve.