linguine with chargrilled basil and lemon seafood

raw prawns peeled deveined, tails intact
calamari rings
extra virgin olive oil
lemon juice
chilli flakes
chopped fresh basil
linguine
lemon grin (optional)

1. place prawns and calamari in a non stick dish. To make the dressing , combine olive oil and lemon juice in a small jug, then pour 4 tablespoons into a small bowl, reserving the rest. Stir the chilli flakes and 2 tablespoons of basil into the bowl, pour over the seafood and mix to coat well. Cover with plastic wrap and marinate in the refridgerator for 10 minutes.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until aldente, drain then return to saucepan.
3. Meanwhile preheat a chargrill pan to high and brush with oil. Remove prawns from the marinade and cook for 2 or 3 minutes each side, or until pink and cooked through and remove. Add the calamari in batchesand cook, for 1 or 3 minutes or until opaque and cooked through.
4.Transfer the pasta to a larga bowl, then add the seafood and reserved dressing and gently toss together until the linguine is well coated. Garnish with the remaining basil and season to taste, best served with a rocket salad.

Number of Servings: 4

Recipe submitted by SparkPeople user OZCALL2006.