Place the basil, cilantro, mint, jalapenos, garlic, shallots
juice, olive oil
and some salt and pepper in the food processor
to finely chop
and combine the sauce; it should resemble a loose pesto
. Store in an airtight container.
To serve, preheat the broiler and bring a large pot of water to a boil. Brush the fish with oil and sprinkle with the seafood seasoning. Broil
until opaque and brown at edges.
Salt the water and cook the pasta to al dente
, reserving 1 cup of the starchy water before draining.
Toss the pasta with half of the starchy water, the sauce
and half of the flaked cooked fish. Taste to adjust the seasoning, and add more of the pasta water if the pasta
is dry. Serve the pasta in shallow bowls topped with the remaining fish and some almonds.