Wash and clean the prawns and the squid, then shelled the firsts and cutted in to pieces the seconds.
Slowly heat the extra virgin olive oil with the clove of garlic in a pan over low heat. Take away the garlic, add the squids and the prawns and make it brown.
Add the salt, slowly add the white wine and cook until it has evaporated.
Sprinkle the sauce with chili powder and parsley.
Cook the Spaghetti alla Chitarra Le Matassine Filotea in plenty of salted boiling water for 4 minutes, drain the pasta and toss it in the pan with the sauce of prawn and squid.
Serve adding a few leaves of fresh parsley and enjoy!