Zing! Zing!

The weather has really warmed up in the last few days (despite it supposedly being winter!) so last night I was really in the mood for something that was light and fresh, instead of the heavier winter food that I have been eating lately. I was also in a seafood mood so I stopped by the fishmonger on the way home to see what was on offer. He had some beautiful fresh whole calamari as well as scallops (my favourite) and some ocean caught prawns. I used these as the basis for today's recipe - a light seafood pasta dish, flavoured with chilli, lime, mint and fetta. This is quick and simple, with lovely zingy flavours that work well with the fresh seafood. Don't be bound by the amounts I have given in the recipe - feel free to use as much or as little seafood as you like. It is a very forgiving dish, so do it your way. Enjoy!

Zingy Seafood Spaghetti with Lime,Chilli, Mint and Fetta

You will need: Spaghetti, 2 tomatoes de-seeded and diced finely, 1-2 hot chillies finely chopped, 1 tablespoon each of fresh mint and continental parsley chopped finely, Juice of 1 fresh lime plus extra lime wedges to serve (Please don't even think about using anything but fresh lime for this - say NO to the one in a plastic container off the supermarket shelf!!!) , 1/3 cup crumbled Fetta cheese, olive oil (I used a good fruity extra virgin one) 100g scallops, 6 large prawns shelled and deveined, 1 large or 2 smallish calamari - cleaned and cut into rings. (Don't throw out the tenatcles - use them too), 1 tablespoon plain flour, salt, pepper, A few drops of Tabasco or hot sauce (optional), A few tablespoons vegetable oil for frying.

Method: Combine the tomatoes, chilli, mint, lime juice and parsley in a bowl with a generous splash of olive oil and season well with salt and pepper. Set aside.

Put your spaghetti on to cook in plenty of salted boiling water. While the spaghetti is cooking, move your attention to the seafood. Place your seafood in a bowl, season well with salt, pepper, tabasco and sprinkle with the flour. Mix it through well.

Heat the vegetable oil in a hot frypan and cook the seafood in batches till golden. Be careful not to overcook it, it will only take a very short time to be ready. Set the seafood aside.

When the pasta is cooked, drain it and then return it to the pot. Add the tomato mixture, seafood, a generous splash of olive oil and Fetta cheese - combine well. Taste for seasoning and adjust if required.

Serve right away with extra lime wedges. Serves 2-4 depending on how hungry you are!

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