By DIANE ROSSEN WORTHINGTON

Author Jesse Ziff Cool shares great tips and recipes in her latest book Simply Organic (Chronicle Books). She showcases organic, seasonal and local produce in easy recipes that are both flavorful and visually satisfying.

This adaptation of her seafood pasta recipe is a perfect example of her recipe style. Tender chunks of seafood marry beautifully with thin strands of pasta, leafy chard and a creamy tomato sauce.

What could be a better dish to serve on Valentine’s Day? Slightly indulgent with the lobster meat and cream with a touch of earthy Swiss chard, this pasta is a crowd-pleaser. You’ll find adding the chopped Swiss chard to the pasta and water is an interesting technique with excellent results.

I have made one change to her recipe. Instead of spooning the sauce on top of the pasta, the sauce and pasta are combined together so that the pasta can soak up the flavors of the sauce. Don’t worry if you have any leftover — it is a great next day lunch with a drizzle of red wine vinaigrette tossed with the pasta.

You can switch out the lobster for deveined shrimp or scallops (about 3/4 pound.

For a lighter version simply omit the cream. Begin with a mixed green salad with toasted pine nuts. To accompany this I like a pinot gris or a light-style zinfandel.

Seafood and Angel Hair Pasta

Makes 6 servings

1 lobster tail (about 1 pound) or 3/4 pound peeled and deveined shrimp or scallops

2 tablespoons unsalted butter

2 tablespoons olive oil

4 to 6 garlic cloves, minced

2 shallots, thinly sliced

1 (141/2-ounce) can diced tomatoes (with their juice)

1 cup clam juice or chicken broth

1/2 cup dry vermouth

1 tablespoon chopped fresh thyme

1 teaspoon paprika

2 teaspoons grated lime zest

1 cup heavy cream (optional)

1 pound clams, such as littleneck, Manila, or cherrystone, scrubbed

Salt

Freshly ground black pepper

Pinch of ground red (cayenne) or chipotle pepper (optional)

12 ounces angel hair pasta

1 pound Swiss chard, coarsely chopped

Cut down the belly side of the lobster tail and remove the meat. Remove all fibrous or dark-colored membranes and cut the meat into bite-size pieces.

Refrigerate until ready to use. Cut the lobster shell into 4 pieces. NOTE: If not using lobster, omit the shells in the sauce and proceed.

Heat the butter and oil in a large saute pan over medium-high heat. Add the garlic and shallots and cook for 2 minutes. Add the tomatoes (with juice), clam juice or broth, vermouth, and lobster shells. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.

Remove and discard the lobster shells. Add the thyme, paprika, lime zest, and cream, if using. Cook, uncovered, for 20 minutes, or until reduced by one-third. Bring a large pot of water to a boil for the pasta.

Add the lobster meat (or shrimp or scallops) and clams to the sauce. Season to taste with the salt, black pepper, and red or chipotle pepper.

Cover and simmer for 3 to 5 minutes, or until the clams open and the lobster turns opaque. Discard any unopened clams.

While the seafood is simmering, cook the pasta according to package directions, adding the chard during the last minute of cooking time.

Drain and place in the pan with the sauce. Toss the pasta so that the pasta is coated with the sauce. Transfer to a large serving bowl. Serve immediately.