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1
Bring a large pot of salted water to a boil.
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2
In a large skillet over medium heat, heat the olive oil.
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3
Add the garlic cloves and half the basil, including the stems, and cook for 5 minutes.
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4
Using a slotted skimmer, remove the solids from the olive oil and discard.
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5
Add the red pepper flakes, rice vinegar, about half of the cherry tomatoes, the lemon juice, and half of the onion to the skillet.
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6
Cook for 5 minutes.
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7
Add the snapper and prawns and season with the salt and pepper.
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8
Stir to coat the seafood with the oil.
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9
Arrange the seafood in a single layer in the olive oil, making sure it is completely submerged.
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10
Cook for 4 minutes; then, using tongs, flip the snapper and prawns and cook for 2 more minutes.
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11
The seafood is done when the snapper is opaque and the prawns are pink.
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12
Remove from the heat.
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13
While the seafood is cooking, cook the pasta in the boiling water according to package directions.
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14
Transfer the pasta to a large bowl.
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15
Add the parsley, the remaining fresh basil leaves, the lemon zest, and the remaining cherry tomatoes and red onions to the pasta.
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16
Pour the hot oil and seafood over the top and toss.
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17
(The fresh herbs should wilt from the heat of the pasta and oil.)
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18
Let sit for 1 minute and then toss again until all of the oil is absorbed by the pasta.
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19
Taste for seasoning and add more salt and pepper as needed.
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20
Serve warm or at room temperature.
