Pasta combined with seafood gives a light, elegant, delicate result
that is ideal for midweek suppers and far lunch parties. Even when
the recipe calls for a fairly robust pasta, such as Mafalde with Fresh
Salmon, Fusilli with Monkfish & Broccoli or Springtime Pasta, you
will finish your meal feeling comfortably satisfied and your digestive
ystem will not be overwhelmed.


A great store-cupboard standby is Pasta with Tuna, Garlic, Lemon, Capers & Olives
- if you keep a pot of fresh parsley growing on your windowsill, you can be ready to make
this quick dish any lime. When a stylish recipe is the order of the day, dishes such as
Fettuccine with Sole & Monkfish, Linguine with Smoked Salmon & Rocket, Crab Ravioli
and Fettuccine with Scallops in Porcini & Cream Sauce are perfect - they almost look
too good to eat. If you are passionate about shellfish, try Mixed Shellfish with Angel-hair
Pasta, Spaghetti with Clams, Tagliatelle & Mussels with White Wine, Garlic & Parsley
or Seafood Pasta Pockets- you can serve these in the baking
parchment packages they are cooked in.

Fusion food is now very popular and an excellent example
how well this can work is Fusilli with Hot Cajun Seafood Sauce
completely, cross-cultural and tastes absolutely  divine!