1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, heat olive oil. Add the mixed seafood and cook until just opaque, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes (if using), and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
4. Pour in the heavy cream and stock, stirring to combine. Let it simmer for 2-3 minutes until it slightly thickens.
5. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Return the seafood to the skillet and add the cooked pasta. Toss everything together until well combined and the pasta is coated with the creamy sauce.
7. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy the pasta immediately while it’s warm and luscious.

Remember, cooking is an art, not a science. Feel free to adjust the spices and seasonings according to your taste. I always say, “Taste as you go”—it’s the best way to make sure the dish is just how you like it.