Calamari And Prawns With Cracked Pepper Linguine
|Cracked black pepper pasta||1|
|Olive oil||80 Milliliter|
|Lemon juice||15 Milliliter|
|Garlic powder||1 Milliliter|
|Onion powder||1 Milliliter|
|Oregano leaves||5 Milliliter|
|Cracked black pepper||3 Milliliter|
|Cleaned squid tubes||225 Gram|
|Prawns||225 Gram, peeled deveined|
|Garlic||1 Clove (5 gm)|
|Red bell peppers||250 Milliliter|
|Basil leaves||15 Milliliter|
|Freshly grated romano cheese||80 Milliliter|
|Pine nuts||30 Milliliter|
Process the pasta.
Cut into linguine.
Blend half the oil with the lemon juice and seasonings.
Place squid and prawns in a large mixing bowl, pour the oil lemon marinade over, marinate for 1 hour.
In a food processor or blender puree the garlic and bell peppers in the remaining oil.
Add the basil, parsley, cheese and pine nuts.
Process into puree.
Remove the seafood and grill over medium coals for 3 minutes per side.
While seafood cooks, boil the linguine in a kettle of boiling salted water al dente.
Drain the linguine and toss with pesto, place on serving plates.
Top with seafood and serve.