Barilla for Professionals

SEAFOOD CONCHIGLIE WITH BRIE MORNET AND FRIED CAPERS

Servings
4
Difficulty level
Medium

INGREDIENTS

  • 8 oz Barilla Conchiglie
  • 8 oz Alouette Creme de Brie
  • 24 shrimp, peeled
  • 4 oz cold smoked salmon, cut into 1 inch pieces
  • 6.5 oz canned chopped clams in juice
  • 6 oz heavy cream
  • 2 oz grated parmesean
  • 3 oz white wine
  • 16 Littleneck clams
  • 4 tbsp chopped fresh garlic
  • 32 kale pieces, 1 inch, de-stemmed
  • 1/2 cup sliced onions
  • 4 tbsp fried capers
  • 4 tbsp olive oil

PREPARATION

  1. 1.For the Pasta: Begin by bringing water to a boil and cooking the Conchiglie pasta according to package directions, for around 13 minutes.
  2. 2.After your pasta has been cooking for about 9 minutes, heat a saute pan on high and add olive oil. Saute onions garlic, littleneck clams, kale and shrimp. Season with salt and pepper.
  3. 3.Using a slotted spoon, transfer the pasta to the saute pan. Add about 1/2 cup of pasta water to the pan.
  4. 4.Add white wine, chopped clams in juice, and heavy cream. Bring to a boil and reduce for about 2 minutes. Add Smoked Salmon, Creme De Brie and Parmesan. Cook for another 1-2 minutes until sauce has thickened.
  5. 5.Transfer pasta to a plate, Garnish with fried capers, grated Parmesan, and a grilled lemon half.

CHEF'S NOTE

Created by Chef Ian Ramirez

Fried Capers should be done around service and reserved on the line. If done too far ahead of time, they will soften and lose their crispiness. If a dehydrator is available, it will help to keep them crispy.

https://www.barillaforprofessionals.com/en-us/recipes/seafood-conchiglie-with-brie-mornet-and-fried-capers/