Cook the pasta until al dente, drain and reserve approx. 50 ml of the cooking water.
Heat the oil in a non-stick frying pan, sauté the garlic and chilli pepper, add the seafood, cook until all the water has evaporated. Pour in the wine, reduce completely, add the pepper and celery, cook for approx. 5 mins., season with salt. Add the pasta and reserved cooking water, heat gently. Cut the reserved celery greens into strips, mix in with the caper berries and parsley, season.