When you've had enough of the standard island style conch recipes, and are looking for something different, you've got to try using it in different ways. This is a little off the wall, even for heavy Conch eaters, but it came out great, and I would do it again. And I didn't even use any of my blacken in it.
1 1/2 Pounds Fresh Conch, tenderized
1 Stick Butter
8 Cloves Garlic, grated or pressed
1 Cup Pinot Grigio
1/2 Cup Heavy Whipping Cream
3/4 Pound Small Bow Tie Noodles
Chopped Parsley, for garnish
Romano Cheese, for garnish
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.