Richard Blais'S Potato "Linguine" With Conch And White Wine Recipe

Name: Richard Blais'S Potato "Linguine" With Conch And White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large russet (baking) potatoes, peeled; 1 1/2 cups chicken stock or store-bought low-sodium broth; 2 tablespoons unsalted butter; 1 pound fresh conch, minced, or 1 1/2 cups chopped shucked cherrystone or whole small white clams; 1 tablespoon chopped fresh oregano; 1/2 teaspoon finely minced jarred brined Calabrian chiles or red pepper flakes; Kosher salt and freshly ground black pepper to taste; 1/4 cup dry white wine; 3 tablespoons chopped fresh flat-leaf parsley; Grated zest and juice of 1/2 lemon; 1/2 cup; , for garnish

Servings: persons

3 large russet (baking) potatoes, peeled
1 1/2 cups chicken stock or store-bought low-sodium broth
2 tablespoons unsalted butter
1 pound fresh conch, minced, or 1 1/2 cups chopped shucked cherrystone or whole small white clams
1 tablespoon chopped fresh oregano
1/2 teaspoon finely minced jarred brined Calabrian chiles or red pepper flakes
Kosher salt and freshly ground black pepper to taste
1/4 cup dry white wine
3 tablespoons chopped fresh flat-leaf parsley
Grated zest and juice of 1/2 lemon
1/2 cup
, for garnish

1
["Using a Japanese mandoline or a very sharp long knife, cut the potatoes lengthwise into long, thin sheets (as thin as possible-ideally, you should be able to see through them). Stack the slices a few at a time and cut them lengthwise into 1/4-inch-wide ribbons.", "Pour the chicken stock into a large skillet and bring to a simmer over medium-high heat. Add the potatoes and butter and cook until the potatoes begin to absorb the stock, about 4 minutes. Add the conch, oregano, and chiles and cook until the potatoes are al dente and most of the stock is absorbed, about 5 minutes. Season with salt and pepper.", "Pour in the wine and toss the potatoes gently until it evaporates. Stir in the parsley.", "Divide the ""linguine"" among four warmed shallow bowls. Squeeze some lemon juice over each bowl and top with a sprinkling of bread crumbs. Serve immediately."]

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large russet (baking) potatoes, peeled, 1 1/2 cups chicken stock or store-bought low-sodium broth, 2 tablespoons unsalted butter, 1 pound fresh conch, minced, or 1 1/2 cups chopped shucked cherrystone or whole small white clams, and more.

Yes, Richard Blais'S Potato "Linguine" With Conch And White Wine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Richard Blais'S Potato "Linguine" With Conch And White Wine

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