Linguine with Grilled Cuttlefish and Parsley Pesto

Method

1. Prepare the parsley pesto: combine parsley leaves, a slice of garlic, and olive oil in a blender. Blend until smooth, then add hot water to adjust consistency. Add chili pepper to taste.
2. Heat a grill or grill pan until very hot. Lightly oil the surface.
3. Place the cuttlefish and squid on the hot grill. Cook until golden and charred on the outside but still tender inside, turning once.
4. Meanwhile, bring a large pot of salted water to a boil and cook the linguine (or bavette) according to package directions until al dente (about 10 minutes).
5. Once grilled, cut the cuttlefish and squid into bite-sized slices.
6. Transfer the grilled cuttlefish to a large mixing bowl.
7. Drain the pasta (reserving some pasta water) and add it to the bowl with the cuttlefish.
8. Pour the parsley pesto over the pasta and toss to combine, adding a splash of pasta water if needed for a creamy consistency.
9. Grate fresh lemon zest over the pasta and toss again. Add more lemon zest to taste.
10. Serve immediately, optionally garnished with extra lemon zest and a drizzle of olive oil.