Recipes

Cook pasta in boiling salted water until al dente. Drain, rinse under sold water and drain again. Place in a large bowl and stir in 1 1/2-2 1/2 tablespoons mayonnaise. Cool to room temperature, stirring occasionally to prevent sticking. If using dried tarragon, simmer it is 1/2 cup milk for 3-4 minutes; drain. Combine tarragaon, 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 papper. 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.