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Linguine with Chargrilled Basil and Lemon Seafood

A recipe from the Good Food collection.

Ingredients

Linguine with Chargrilled Basil and Lemon Seafood
Linguine with Chargrilled Basil and Lemon Seafood
16 raw medium prawns, peeled and deveined, with tails intact
350 g calamari rings
½ cup (125 ml) extra virgin olive oil
⅓ cup (80 ml) lemon juice
3 cloves garlic, crushed
½ teaspoon chilli flakes
3 tablespoons chopped fresh basil
400 g Iinguine
1 teaspoon grated lemon rind

Method

  1. Place the prawns and calamari in a non-metallic dish To make the dressing, combine the olive oil and lemon juice in a small jug, then pour ¼ cup (60 ml) into a small bowl ,reserving the rest. Stir the garlic, chilli flakes and 2 tablespoons of the basil into the bowl, pour over the seafood and mix to coat well. Cover with plastic wrap and marinate in the refrigerator for 5–10 minutes.
  2. Cook the pasta in a large saucepan of rapidly boiling salted water according to the packet instructions until al dente. Drain, then return to the pan.
  3. Meanwhile, preheat a chargrill pan to high and brush with oil. Remove the prawns from the marinade with tongs and cook for 2–3 minutes each side, or until pink and cooked through. Remove. Add the calamari 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 rind and reserved dressing and gently toss together until the linguine is well coated. Garnish with the remaining basil and season to taste. Serve with a rocket salad.
Cook's File

Note: To save time, use pre-peeled raw prawns from your seafood supplier.

Variation: Toss 1 peeled, seeded and diced tomato through the pasta with the dressing.

 

Main ingredient:
Pasta, Shellfish
Cuisine:
Italian
Course:
Dinner, Lunch

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