Fill and boil the kettle. Peel and finely chop the garlic cloves. Halve the chilli and scoop out the seeds and white pith (or leave them in for more heat) and finely chop the chilli. Roughly chop the parsley leaves and stalks. Take the cap off the bottle of passata so it's ready to pour.

Pour the hot water from the kettle into a large pan, topping it up if needed, and bring back up to the boil. Add a pinch of salt and tip in the spaghetti. Cook for 8-10 mins till the pasta is soft, with a slight bite. Scoop a mugful of cooking water out of the pan (mind your fingers, or use a ladle) then drain the pasta.

While the spaghetti simmers, place a medium pan on a medium heat and add 1 tbsp olive oil. Add the garlic, chilli and half the parsley. Sizzle and stir for 15 secs to flavour the oil.

Pour the passata into the pan and add 150ml cold water. Bring to a bubble. As soon as it's bubbling, pop a lid on the pan and turn the heat down a little. Simmer for 2-3 mins to mingle the flavours. Add the fish pie mix to the pan and stir to mix. Pop the lid back on the pan and simmer for 5-6 mins till the fish is cooked through - it will be opaque and flake easily when pressed with a fork.

While the sauce simmers, whisk the balsamic with 1 tbsp olive oil and a pinch of salt and pepper in a large bowl to make a dressing. Add the salad leaves and toss to coat in the dressing.

Taste the sauce and add a pinch more salt and pepper if you think it needs it. Tip the drained spaghetti back into the large pan, then add the seafood sauce and gently toss to mix. If it seems too dry, trickle in a little of the pasta water to loosen it. Divide the seafood spaghetti between 2 warm plates and garnish with the remaining parsley. Serve with the salad on the side.