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1
Bring a large pot of salted water to the boil.
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2
Add a tablespoon of olive oil and the pasta and cook according to the instructions on the pack.
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3
When it is cooked, drain it and set aside.
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4
Keep warm.
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5
Meanwhile, heat the rest of the oil in a wide pan and add the scallions and chilis.
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6
Cook very gently until the scallions are soft.
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7
Put the tomatoes in a bowl and cover with boiling water.
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8
Leave for 1 minute then drain and cover with cold water.
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9
If you then slit the skins with a sharp knife they should peel off easily.
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10
Quarter the peeled tomatoes and remove any tough stems.
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11
When the leeks are soft, add the tomatoes, salmon dice, frozen shrimp and the coconut milk.
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12
Bring back to the simmer and cook gently for 3-4 minutes or until the salmon is cooked and the prawns defrosted and heated through.
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13
Turn on the broiler.
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14
Season the fish to taste with sea salt, black pepper and lemon juice - make sure it is well seasoned as the flavour will be diluted' by the pasta - and then mix it gently into the pasta.
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15
Turn the fish and pasta into a casserole or pie dish and sprinkle over the breadcrumbs.
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16
Toast under a hot broiler until the crumbs are crisp then served at once with a green salad.
