Watch aTV cooking show yesterday and they were cooking this Seafood Pasta andit looks yummy.They were cooking it for a team of rowers so is healthy and filling. I will be giving it a go as soon as I get to the shops to buy the ingredients needed. But in the mean time wanted to share.

Oceana Lumaconi

by Simone Lesterfrom Beauty and the Feast (check out website WWW.ukfood.tv)

A low-fat but utterly moreish mixed seafood pasta bake from Simone Lester
Servings: 4Level of difficulty: Intermediate
Preparation Time: 30 minutes Cooking Time: 1 hour 5 minutes
Ingredients
250g lumaconi rigati, (giant pasta shells)
1 tbsp Olive oil
3 Shallots, thinly chopped
2 garlic clove, thinly chopped
1 large courgette, diced
200ml dry white wine
juice of ½ lemon
½ red pepper, deseeded and diced
½ yellow pepper, deseeded and diced
500g mixed prepared seafood, such as scallops, prawns, squid, mussels
2 tsp Thyme, chopped
2 tbsp flat-leafed parsley, chopped
25g low-fat hard cheese, grated
25g reduced-fat mozzarella cheese, coarsely grated
2 tsp freshly grated Parmesan cheese
freshly ground black pepper
For the tomato sauce:
1 tbsp extra virgin olive oil
2 Shallots, finely chopped
2 garlic clove, finely chopped
8 plum tomatoes, diced
400g canned chopped tomatoes
pinch of Sugar
To serve:
lemon wedges
rocket salad
Method
1. Preheat the oven to 180°C/gas 4. Bring a large saucepan of salted water to the boil.
2. Next make the tomato sauce. Heat the oil in a saucepan over medium heat. Add the shallots and garlic, and gently fry for a few minutes until soft but not coloured. Increase the heat to medium-high and add the diced tomatoes. Cook until beginning to soften, then add the canned tomatoes. Cook for a minute or two, then season with a good pinch of sugar. Remove from the heat and set aside.
3. Add the lumaconi to the boiling water. Cook for 5 minutes, then drain and set aside.
4. Heat the oil in a frying pan over medium heat. Fry the shallots and garlic until soft but not coloured.
5. Add the diced courgette and cook until it begins to colour and soften slightly.
6. Reduce the heat a little and stir in the wine and lemon juice.
7. When the liquid has almost evaporated, stir in the peppers, then add the seafood, thyme, parsley and black pepper to taste. Cook for a further minute.
8. Place the lumaconi in a lasagne dish, hollow side facing upwards. Pour the seafood mixture over the lumaconi, distributing it evenly. Add the tomato sauce, spreading it evenly to cover the entire dish.
9. Sprinkle with the grated cheeses, finishing with the Parmesan.
10. Place on a low shelf in the oven and bake for 35-40 minutes until golden brown.
11. Serve with rocket salad and lemon wedges.
Cooks Notes:Include some white fish with the seafood if you like.