Squid and Prawn Spaghetti with Parsley Oil

Strips of squid and lovely king prawns were bought at the French supermarket. A spaghetti dish was planned.
We checked the veg section of the supermarket again and bought a piece of leek and a huge bundle of parsley.
A light meal after a long and overly hot week was our goal.
I love the seafood sections at French supermarkets. Such a choice of different fish and shellfish. A bit pricy, but the quality is always worth the money.

A plate full of large white strips caught my eye - squid. My friend wanted king prawns, so we took some of each.

Recipe for 2:
220 g spaghetti
300 g squid strips
10 king prawns
1 leek
1 bunch of parsley
Some mixed fresh herbs (mint, thyme, celery greens, ysop, orange verbena and majoram)
2 cloves of garlic
2 tbsp roasted hazelnuts
Salt and pepper
Lemon zest and juice of halve lemon
A bit of red chili
1/ cup olive oil

Clean and chop the leek into halve rings, saute in olive oil for 5 min.

Start the spaghetti in salted boiling water.
In a mini chopper blend the herbs, garlic, chili and lemon and add olive oil. Season with salt and pepper.

Push the leek to one side of the pan and toss in squid and prawns and cook on high heat for 2 min. Add the al dente spaghetti directly out of the water and put 2/3 of the parsley oil or pesto in. Mix well and serve the rest of the green sauce on top.