Cook the spaghetti in salted water until al dente, drain and keep warm.
Crush the garlic, deseed the chilli pepper and chop finely with the anchovy fillets. Dice the tomatoes, chop the olives, finely chop the parsley.
Heat the oil in a large pan, briefly sauté the garlic, chilli pepper and anchovies. Add the tomatoes and olives and cook briefly. Add the seafood and parsley and cook briefly. Pour in the wine, season, simmer for approx. 5 mins. Serve the spaghetti with the seafood on top.