Conch Scampi

Conch Scampi Picture

1.The Conch must be tenderized prior to cooking with it. I do this by placing the fresh conch between 2 pieces of parchment paper, and pounding it with a meat mallet until it's real thin. If you don't pound it thin enough, it will end up tasting like rubber.

2. Melt the butter in a large fry pan. While this is melting, cut the Conch into 1/4" strips, and add to the pan. Grate the garlic right into the pan, add the wine, and let the whole thing simmer while you're boiling the bow ties.

3. When the bow ties are almost done, add the cream to the pan with the garlic and conch and cook just a little more, until everything's hot, and the cream has been incorporated.

4. Drain the bow ties, plate, then put some of the conch mixture on top. Garnish with some chopped fresh parsley, and romano cheese.

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