Cut, trim and wash the spinach, wilt in a hot pan with the garlic clove in hot olive oil. Squeeze and drain to remove excess water. Quick fry the seafood in olive oil, season well; mix with the sea food and the remaining ingredients. Stuff the paccheri with the obtained filling and place on a baking tray greased with extra virgin olive. Meanwhile, prepare a quick tomato sauce with the cherry tomatoes, olive oil, basil and tomato sauce by simmering all the ingredients together. In a separate pan heat a spoon of olive oil and toast the bread crumbs in, until golden, remove from heat, season with salt and pepper, allow cooling. Mix bread crumbs with the lemon zest, parmesan and herbs. Serve the warm paccheri sprinkled with the bread crumbs mix and a side of the tomato sauce.