Anyone have a recipy for a nice seafood .

sorry i had a look in my pasta cook book and couldnt find one for you

Have a couple of suggestions - both courtesy of 'Cuisine' magazine....

Seafood in Coconut Milk

(I would subsitute the octopus / scampi / mussels for whatever you like really - otherwise its lovely with just prawns!)

400ml can Samoa coconut cream
1 tablespoon red Thai curry paste
1 teaspoon raw sugar
1/2 teaspoon salt
1/2 teaspoon fish sauce
12 small mussels
2 tablespoons oil
4 'green' scampi
500g 'green' king prawns, shelled and deveined but with tails left intact
100g baby octopi, optional
1 cup cherry tomatoes
1 tablespoon lime juice
2 tablespoons chopped coriander
2 red chillies, deseeded and finely chopped
2 tablespoons chopped mint
    
Put the coconut cream in a wok and bring to the boil. Add the curry paste, stir until dissolved, then cook at a gentle boil about 20 minutes until thickish. Stir in the sugar, salt and fish sauce. Cook gently for a few minutes more.While this is cooking, prepare the seafood. Clean the mussels, put them in a small saucepan with 2 tablespoons of water, cover with a lid then set the pan over a medium heat. Steam until the mussels open. (If you are nervous about getting everything done while the coconut cream reduces, steam the mussels before making the coconut sauce.)Heat the oil in a large heavy-based frying pan over a medium heat. Put in the scampi and cook 5-7 minutes, turning to cook on all sides. Cook the prawns in batches around the scampi, cooking them on both sides until the flesh is just cooked. As the seafood is done, transfer it to a side plate.Then cook the octopi. Increase the heat to high, add a tablespoon of oil and, when it is hot, add the octopi. Cook them briefly until their tentacles turn up and they just change to opaque, then lower the heat and cook 5-10 minutes until tender. Add all the seafood to the wok along with the tomatoes, heat through briefly, then pour over the lime juice and sprinkle with coriander. Turn into a heated dish and sprinkle over the chopped chilli and mint. Serve immediately with steamed rice. Serves 4 as a light meal.

The other recipe that I just LOVE is:

Fettuccine with Roasted Red Peppers and Prawns
(I make this without the cream as I am lactose intolerent, and its still delicious!)

2 large red peppers, roasted
3 tablespoons extra virgin olive oil
250 g small green prawns, shelled, deveined (chop into pieces if preferred)
1 small clove garlic, crushed
175 ml cream
freshly ground black pepper to taste
salt
250g pappardelle noodles (use egg pasta noodles)
12 small basil leaves
1 tablespoon chopped parsley


Remove the blackened skin from the peppers, slip out the cores and seeds and chop the flesh finely.

Heat the olive oil in a large frying pan. When it is hot, add the prawns and garlic. Cook quickly until the prawns turn pink; turn them once. Mix in the peppers and cream. Season with black pepper and a pinch of salt and gently cook until the cream has reduced by about half. Take off the heat.

Meanwhile, cook the pasta in plenty of gently boiling salted water until
al dente.

When the pasta is ready, reheat the sauce over a medium heat, drain the pasta and add it to the frying pan. Heat through 30 seconds, add the basil and parsley, then serve immediately, either from the frying pan,
or tip into a heated bowl.


Happy cooking! Hope he enjoys it!

Sam