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2. With a sharp knife, slash the
bottoms of the tomatoes, plunge into a saucepan of boiling
water for 45 seconds, then into a bowl of cold water. Slip
off the skins. Halve the tomatoes, remove and discard the
seeds and cores and coarsely chop the flesh. |
3. Cook the conchiglie in plenty of
boiling salted water for about 10 minutes, or until al
dente. Drain well and set aside. |
4. Heat the soft cheese and milk in a
saucepan, stirring until blended. Season with salt, pepper
and nutmeg. Measure 2 tbsps of the sauce into a large
bowl. |
5. Add the scallions, chopped tomatoes,
shrimp and crabmeat to the bowl. Mix well. When the shells
are cool enough to handle, spoon the filling into then and
place in a single layer in a shallow ovenproof dish. Cover
with foil and cook in the preheat oven for 10 minutes. |
 |
6. Stir the spinach into the remaining
sauce in the pan. Bring to a boil and simmer gently for 1
minute, stirring all the time. |
7. Transfer the pasta onto plates and
drizzle the spinach sauce over. Serve hot. |
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