Smoky seafood pasta

Heat the oil in a large, shallow casserole dish or sauté pan over a medium heat. Add the onion and fry for 3 minutes. Tip in the broken spaghetti and fry for 4-5 minutes, stirring frequently, until the pasta starts to turn golden. Bring a kettle of water to the boil. Add most of the garlic to the pan (reserving about a quarter of a clove), 2 tbsp tomato paste, 1 tsp smoked paprika, the chopped tomatoes and 400ml just-boiled water. Season, stir to combine, then bring to a gentle simmer and cook, stirring every couple of minutes, for 10 minutes or until the pasta is just tender.

Stir the peas and seafood into the pan, then cook for 5 minutes or until everything is piping hot. Add the lemon zest and juice, then taste and season if necessary. Leave to stand for a few minutes before serving.

Meanwhile, mix the mayonnaise with the reserved quarter clove of crushed garlic, remaining 1 tbsp tomato paste and quarter of a teaspoon smoked paprika; season. Divide the pasta between 2 bowls, dollop over the mayonnaise mixture and serve with the lemon wedges for squeezing over.