350g dried angel hair pasta
1 tablespoon olive oil
3 shallots, trimmed, thinly sliced
3 garlic cloves, crushed
1 tablespoon tomato paste
125ml (1/2 cup) dry white wine
3 vine-ripened tomatoes, finely chopped
400g mixed seafood
2 tablespoons fresh lemon juice
1/2 cup fresh continental parsley leaves, shredded
25g (1/3 cup) shredded parmesan