A friend of mine wants to serve fresh conch with pasta -- anyone know how to prepare the conch?
I've had it as conch salad in the Bahamas. Sasha of Global Table Adventure has some good info: http://globaltableadventure.com/2010/04/22/technique-thursday-conch/ I guess it's a good thing I've been sucked into her website by food52 today!
Cool site -- thanks.
It is usually tougher than nails unless you pound the crap out of it and cut it up into small pieces or cook it for long periods of time. Otherwise delicious
Mr T took the words out of my mouth, slice it thin and "pound the crap out of it". I would cook it as scungilli in the style of Sorrento. That would be a tomato based sauce. Finish with some lemon at the table.
Wow, great anwers!