I am preparing a 4 course meal for 25 people for a bridal shower. The second course is fettuccine with grilled shrimp, grilled calamari and lemon finished with mixture of butter, garlic breadcrumbs with hot pepper. I am worried about 3 parts: 1) the texture of the calamari 2) the sauce (should I add anchovies or something to make it fishier?) 3) not overcooking the pasta My plan: Marinate the shrimp and calamari in lemon juice, olive oil and oregano for 45 min. Grill them for 2 min. Let them stay at room temp (prob done about 2 hours early). (will this turn the calamari to rubber???) Make pasta and take out when it is about 1 minute under done. Save a few cups of pasta water. Make sauce of garlic, onions, generous olive oil, lemon zest. Add lemon juice, white wine and clam juice. reduce by 1/2. For service: Heat sauce in 3 separate pans. Toss pasta with some pasta water in batches in each pan to heat through and finish cooking. Prob 1 min for each batch. Plate pasta in ring mold and top with grilled seafood. Top with bread crumb mixture. Please help with any thoughts for getting this on the table right. Thanks!