The lightness in this dish comes from the Asian inspired flavours and the very obvious lack of a thick tomato or creamy sauce. The squid and prawns are cooked quickly so that the squid is meltingly tender but it is the lime that is the star of the dish. I wring the lime out so that each and every last drop makes it in to the dish. It would not even be too much to add the zest as well.
The squid should hit a hot pan and be off the heat in one minute. Any longer, and it will be like a rubber tyre. You could certainly add unshelled prawns to this dish for a dramatic touch, but I feel doing so can diminish the squid and throw the dish out of scale. And the whole point of pasta is comfort. I don’t want to be ripping through prawns when a bowl of comfort is served.
200g fresh or dried linguine pasta
200g fresh squid, scored and sliced into 2-3cm squares
100g fresh raw (uncooked) prawns
1 lime, juice (the zest is optional), plus 1 extra for wedges to serve
1 garlic clove, finely chopped
1 red chili, deseeded and finely chopped
1 egg yolk
1 tbsp. vegetable oil
1 tbsp. olive oil
Black pepper, cracked
1 small bunch of fresh basil leaves, roughly torn
2 tbsp. pasta water (reserved from the cooking)
Bring a large pot of salted water to the boil and when it is rolling, add the pasta. While the pasta is cooking, prepare your ingredients and have them ready to go.
In the final few minutes of the pasta cooking, place a large pan on the heat. Toss the squid pieces in vegetable oil and add the garlic and chili. Leave them to sizzle for 30 seconds then turn them over and cook for another 30 seconds. Remove the squid from the pan and set the pieces aside on a plate. Add the prawns to the pan and cook them until they are the familiar coral pink. At this point, the pasta should be cooked. Remove the pasta and the pan with the cooked prawns from the heat.
Reserve 2 tbsp. of the pasta water. Drain the remaining water from the pasta. Add the pasta to the pan with the prawns. Add the squid and half the torn basil. Don’t place the pan back on the heat. The heat from the pan, pasta and water will be enough to keep the momentum going. If you return the pan to the heat, you’ll scramble the egg yolk
Add the egg yolks and reserved pasta water and sea salt to season. Work quickly to toss the pasta so that the egg does not scramble. Add the lime juice (and the zest) and continue to toss the pasta
Serve the pasta with the remainder of the torn basil scattered across the top. Drizzle the olive oil across the top.
Season with liberal amounts of cracked black pepper and a wedge of lime.