Shellfish Spaghetti

300g (11oz) spaghetti or quick-cook spaghetti
50g (2oz) butter
1 garlic clove, thinly sliced
Grated zest and juice of 1 lemon
300g (11oz) prepared seafood cocktail
3 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper

Cook the pasta in a large pan of boiling water for 5 minutes or according to the packet instructions.
Melt the butter in a large frying pan and fry the garlic for 1 minute.
Add the lemon zest and juice and the seafood cocktail, and heat through until the
mixture is piping hot.
Drain the pasta well and return to the pan.
Add the seafood mixture, parsley, and plenty of seasoning and toss together well.