Cook the spaghetti in a large saucepan of rapidly boiling water for 10-12 minutes until al dente. Drain and keep warm.
Combine the stock, wine and garlic to a medium saucepan, bring to the boil and reduce by half.
Add PHILADELPHIA and whisk until smooth. Stir through the capers, lemon rind and seasoning.
Add the mussels and prawns, cover and cook for 2 minutes. Add the scallops and squid, cover and cook a further 2-3 minutes until the seafood is cooked.
Stir through the spaghetti and parsley and cook a further 3 minutes until heated through. Spoon the pasta into serving bowls. Serve immediately.