Instructions: SERVES 6, OR MORE AS AN APPETIZER

One of my favorite restaurants in Seattle is located near my office. What luck! It is called Place Pigalle and the owner, Bill Frank, is a fine cook in his own right. He and his chef, Hugh Kohl, developed a dish that I believe is typical of the great things going on in the Pacific Northwest.

The use of mustard seed here is very creative and delicious. You can also see the influence of the many ethnic groups that have come to Seattle, especially the Chinese and Thai influences. You simply must go to the restaurant and try this dish. FOR THE PASTA

Heat a large frying pan and add the butter, ginger, mustard seed, and cashews, and saute for about 2 minutes. Add the precooked pasta, coconut, and cilantro, and cook over medium heat. Toss or saute this mixture until all ingredients are hot. Set aside, covered, to keep warm. FOR THE SHRIMP SAUTE

Heat another large frying pan and add the oil and ginger. Saute for 30 seconds. Add the shrimp, scallions, and lime juice, and cook over medium-high heat until the shrimp just changes color (a few minutes). Add salt and pepper. Serve over the hot pasta and garnish with lime segments and cilantro leaves.

This is a great main course if you serve it with a green salad and a fresh-fruit tray.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.