It is very easy to make, you need just a few minutes and it is ready to eat.
Cook the spaghetti in a large pan of the salted water according to the packet instructions. Drain and set aside in a warm place.
Seafood defrost and sprinkle with lemon juice, set aside
Heat a oil in a wok, add the chopped garlic and chillies, fry until slightly brown. Then add the white wine and cook for a while to rid of the alhohol from the wine. Add the sun-dried tomato puree, sugar, mix well. Add the seafood and continue to cook until the prowns become pink, then toss the cooked pasta and cook for another 2 minutes.
Add the rucola, leave some for a decoration. Divide between a plates, and serve hot.