Bake the Maine seafood bake (minus the corn cobbs), according to the directions, and set aside to cool.

Meanwhile, bring a large pot of generously salted water (about 6 quarts) to boil, add the pasta and cook al dente according to the directions on the package.

While the pasta is cooking, warm the olive oil in a large skillet over medium-low heat. Add the garlic and shallots and sweat for a few minutes, allowing them to slowly release their moisture, turning soft and translucent.

Add the reserved seafood to the skillet, along with half of the parsley and stir to combine.

Drain the pasta, reserving 4 ounces of pasta water. Add the pasta and the pasta water to the skillet.

Raise the heat and continue cooking the pasta-seafood mixture until the seafood is warmed through and the flavors come together, about 2 minutes. Turn off the heat, mix in the butter, lemon juice and more salt to taste.

Garnish with the remaining chopped parsley, a nice crack of fresh black pepper, and drizzle olive oil. Serve immediately.