SHELLS AND SHELLFISH SALAD

Ingredients:
Conchiglie - 450 gms
Mayonnaise - 350 ml 
Fresh tarragon -  60 ml or dried - 3 tbsp
Fresh parsley - 1 tbsp (finely chopped)
Cayenne pepper 
Fresh lemon juice
Cooked shell fish flesh: Shrimp, lobster, 
crab or a combination - 1 kg (cut into bite size pieces)
Mild red radishes - 2 (sliced)
Green pepper - 1/2 (julienned)
Salt and freshly ground black pepper

Method:

• Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again.
• Place in a large bowl and stir in 1 1/2 - 2 1/2 tbsp mayonnaise. Cool to room temperature, stirring occasionally to prevent sticking.
• If using dried tarragon, simmer it in 1/4 cup ,ilk for 3-4 minutes; drain.
• Combine tarragon, parsley, cayenne,lemon juice and remaining mayonnaise and mix well.
• Add shellfish to pasta with most of the radishes and green pepper and the salt and pepper.
• Stir in the tarragon mayonnaise and toss gently to coat.
• Cover and chill before serving, adding more mayonnaise if the mixture is a little dry.
• Decorate with remaining radish and green pepper slices.