Sauteed Whelks

In conchiglie pasta shells with garlic, chilli, tomatoes and fresh herbs.

Serves 4 people


 

  • 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)

 

  1. Blitz the whelk meat in a food processor with a pinch of salt or chop it quite small with a knife.
  2. Bring a large pan of water to the boil with 2 tbsps sea salt.
  3. Add the pasta bring back to the boil and cook until ‘al dente’.
  4. While the pasta is cooking, heat the olive oil in a large frying pan.
  5. 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.
  6. 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.
  7. 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.
  8. Drain the pasta and use a little of the cooking water in the sauce if you feel it is too thick.
  9. Toss the pasta into the sauce and mix in with the fresh coriander and a splash of olive oil. Serve immediately.

Method

  1. Blitz the whelk meat in a food processor with a pinch of salt or chop it quite small with a knife.
  2. Bring a large pan of water to the boil with 2 tbsps sea salt.
  3. Add the pasta bring back to the boil and cook until ‘al dente’.
  4. While the pasta is cooking, heat the olive oil in a large frying pan.
  5. 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.
  6. 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.
  7. 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.
  8. Drain the pasta and use a little of the cooking water in the sauce if you feel it is too thick.
  9. 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)

 

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