In conchiglie pasta shells with garlic, chilli, tomatoes and fresh herbs.
Serves 4 people
Method
- Blitz the whelk meat in a food processor with a pinch of salt or chop it quite small with a knife.
- Bring a large pan of water to the boil with 2 tbsps sea salt.
- Add the pasta bring back to the boil and cook until ‘al dente’.
- While the pasta is cooking, heat the olive oil in a large frying pan.
- Gently sautee the onions and chilli untill softened then add the garlic and cook for 20 seconds, stirring and checking that it does not burn.
- Now add the whelk meat and cook it until it starts to brown a little. Keep stirring and toss in the chopped parsely, tomatoes and fennel seeds.
- Add the wine and let it bubble until it has reduced by half. Season with some cracked black pepper, a spalsh of lemon juice and salt if required.
- Drain the pasta and use a little of the cooking water in the sauce if you feel it is too thick.
- Toss the pasta into the sauce and mix in with the fresh coriander and a splash of olive oil. Serve immediately.
Ingredients
- 300 grams whelk meat (pre cooked)
- 450 grams conchiglie (pasta shells)
- 4 tablespoon(s) olive oil
- 3 cloves of garlic (finely chopped)
- 0.5 medium onion (finely chopped)
- 1 red finger chilli (finely chopped)
- 15 cherry tomatoes (halved)
- 1 handful(s) flatleaf parsley (finely chopped)
- 1 handful(s) coriander (roughly chopped)
- 0.5 teaspoon(s) fennel seeds
- 125 mL dry white wine
- 20 mL olive oil (to serve)
