Stranger Foods

Mixed seafood conchiglioni

Serves 4 | Prep 20 mins | Cook 10 mins

We love giant pasta shells, and in this recipe, our head of food Tom Shingler has come up with a recipe using them that brings all those holiday vibes, with none of the faff. He says: “I love moules marinières, but sometimes I want something that doesn’t involve lots of pesky shell-wrangling to get at the delicious seafood within. This pasta sauce contains the same flavours, with the immense bonus that you can eat the shells!” Find more of our weeknight, easy pasta recipes here.

Source: www.deliciousmagazine.co.uk

Ingredients

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Imperial

x0.5

350 g conchiglioni (giant pasta shells)
2 tbsp olive oil, plus extra to fry
1 banana shallot, finely chopped
4 cloves garlic, finely chopped
1 bay leaf
Pinch chilli flakes (optional)
200 ml dry cider or dry white wine
250 ml double cream
300 g mixed cooked frozen seafood, defrosted
Handful parsley, finely chopped
Handful panko breadcrumbs
Finely grated zest and juice of 1 lemon

Instructions

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Bring a large pan of heavily salted water to the boil. Add the pasta and cook for or until al dente.
Meanwhile, in another large saucepan, heat the oil over a medium heat. Add the shallots. Cook for , then add the garlic, bay leaf and chilli flakes (if using) and cook for another minute. Pour in the cider or white wine, simmer for , then add the cream, seafood and half the parsley. Keep warm over a low heat.
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 until brown and crisp, then mix in the lemon zest and set aside.
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.

Nutrition

Per Serving	% Daily Value
Calories 752 kcal	37.6%
Total Fat 41 g	52.6%
Saturated Fat ? g	?%
Carbohydrates 68 g	24.7%
Dietary Fibre 4 g	14.3%
Sugars ? g	?%
Protein 23 g	46.0%
Sodium ? g	?%

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