Ingredients
- 125 ml (½ cup) extra virgin olive oil
- 80 ml (⅓ cup) lemon juice
- 3 garlic cloves, crushed
- ½ teaspoon chilli flakes
- 2 tablespoons chopped basil, plus a little extra, to garnish
- 16 raw prawns (shrimp), peeled and deveined, with tails intact
- 350 g (12 oz) squid rings
- 400 g (14 oz) linguine
- 1 teaspoon grated lemon zest
Method
1. To make the dressing, whisk the olive oil and lemon juice together in a small jug, then pour 60 ml (¼ cup) of it into a large non-metallic dish, reserving the rest. Stir the garlic, chilli flakes and most of the basil into the dish, then add the prawns and squid rings and stir well so that the seafood is coated. Cover with plastic wrap and marinate for 5–10 minutes.
2. Cook the pasta in a large saucepan of boiling water until al dente. Drain, then return to the pan.
3. Meanwhile, preheat a chargrill pan (griddle) to high and brush with oil. Remove the prawns from the marinade with tongs and cook for 2–3 minutes on each side, or until pink and cooked through. Remove from the pan. Add the squid in batches and cook, turning once, for 1–3 minutes, or until opaque and cooked through-take care not to overcrowd the chargrill pan.
4. Transfer the pasta to a large serving bowl, then add the seafood, lemon zest and reserved dressing and gently toss together until the linguine is well coated. Garnish with a little basil and season to taste. Serve with a rocket (arugula) salad.
