Cook pasta in boiling water until tender. When done, drain and rinse with cold water. Set aside.
Melt the butter in a kettle. Add flour and blend thoroughly, cooking until smooth and creamy, about 8 minutes.
Add the hot milk to the roux. Stir constantly until the milk is thick and smooth. Simmer for 10 minutes, stirring often.
Add spices, lemon juice and sherry to the milk mixture. Blend well.
Turn off heat. Add the peas, carrots and seafood to the sauce. Mix well. Add pasta and mix well. Turn heat on and reheat until the mixtureis just hot -- do not boil. While reheating, add red peppers and blend.
Remember to not boil. Heat it hot and serve. May use canned salmon in place of tuna.
Recipe Courtesy of Richard Kelly