Mixed seafood conchiglioni

Method

1. Bring a large pan of heavily salted water to the boil. Add the pasta and cook for 12 minutes or until al dente.
2. Meanwhile, in another large saucepan, heat the oil over a medium heat. Add the shallots. Cook for 5 minutes, then add the garlic, bay and chilli flakes (if using) and cook for another minute. Pour in the cider or white wine, simmer for 3 minutes, then add the cream, seafood and half the parsley. Keep warm over a low heat.
3. Pour a healthy glug of olive oil in a small frying pan over a medium heat, then add the panko and a pinch of salt. Fry for 5 minutes until brown and crisp, then mix in the lemon zest and set aside.
4. When the pasta is al dente, drain well (reserving a little pasta water) and immediately tip the shells into the sauce. Stir vigorously to ensure all the shells have separated and completely coated in the sauce, adding a little pasta water if it’s starting to feel a little claggy. Try to encourage some of the seafood to fill the shell cavities. Divide among bowls, arranging the shells with their open sides up and spooning in some seafood to any empty ones, then scatter over the toasted breadcrumbs and the remaining parsley. Squeeze over the lemon juice, add a pinch of salt and pepper, then serve.