SEAFOOD CONCHIGLIE WITH BRIE MORNET AND FRIED CAPERS
- Barilla Conchiglie
- Alouette Creme de Brie
- shrimp, peeled
- cold smoked salmon, cut into 1 inch pieces
- canned chopped clams in juice
- heavy cream
- grated parmesean
- white wine
- Littleneck clams
- chopped fresh garlic
- kale pieces, 1 inch, de-stemmed
- 1/2 cup sliced onions
- fried capers
- olive oil
Conchiglie Rigate
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.