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George Hirsch’s Fusilli with Conch and Calamari

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 tablespoons olive oil

    2. 1 head caramelized garlic, separated into cloves (see link) ? cup chopped white onion º cup chopped red pepper

    3. 1 cup conch with juice

    4. 1 cup calamari rings

    5. 1 cup white wine ? cup clam juice

    6. 3 tablespoons prepared pesto

    7. 1 teaspoon crushed red pepper flakes

    8. 2 cups fusilli pasta, cooked

    9. 1 tablespoon Parmesan cheese, plus extra for garnish

    10. 1 tablespoon chopped fresh basil, plus extra for garnish

    Instructions Jump to Ingredients ↑

    1. Heat the olive oil in a large skillet over medium heat. Add the caramelized garlic cloves, onion, and red pepper and cook two minutes, until the vegetables start to soften.

    2. Add the conch with its juice, the calamari, white wine, clam juice, pesto, and red pepper flakes. Bring the mixture to a boil, reduce the heat slightly, and simmer, uncovered, for 6-8 minutes.

    3. Add the fusilli to the skillet and cook, tossing, until the pasta is heated through. Add the Parmesan cheese and the chopped basil and toss. Divide the pasta and sauce among 4 serving bowls and top with additional Parmesan cheese and basil. Serve immediately.

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