For the pasta with seafood, heat oil in a large saucepan and sauté the onion, add chopped garlic. Add the tomatoes, chili and bay leaf, stirring occasionally until soft and the juices are reduced.
Pour in the wine and soup and bring everything to a boil. Add spaghetti, hake and langostinos and sauté for five minutes. Add calmari, crab tails and mussels and simmer for another five minutes until spaghetti is fork-tender and liquid has reduced.
Sprinkle pasta with seafood with freshly chopped parsley and decorate with fresh lemon.