Pasta with conch marinara sauce
Conch, a beloved staple in Bahamian and Caribbean cuisine, brings a unique, sweet clam-like flavor and a satisfyingly firm texture to this rich tomato sauce.
The sauce is slow-simmered allowing sweet tomatoes, aromatic garlic, and fresh herbs meld beautifully with the tender ground conch. The result is a sauce that clings perfectly to pasta, offering a taste of the ocean in every bite. It’s a wonderful way to introduce exotic seafood into your regular dinner rotation or to impress guests with a dish that feels like a tropical getaway.
Ingredients
Instructions
The aromatic base: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the minced garlic and chopped green onions. Sauté for about 3 minutes, stirring frequently, until the garlic is fragrant and golden but not brown.
Build the tomato flavor: Add the chopped fresh tomato to the pan and sauté for another 3 minutes until it begins to break down. Stir in the tomato purée and tomato juice. Bring the mixture to a gentle boil, then reduce the heat to low. Let the sauce simmer uncovered for 30 minutes. This allows the flavors to concentrate and the sauce to thicken slightly.
Simmer the conch: Stir the ground conch into the tomato sauce. Continue to simmer gently for another 30 minutes. Conch is a lean muscle that benefits from this slow cooking time to become tender and infuse the sauce with its distinctive seafood flavor.
Finish with freshness: As the sauce nears the end of its cooking time, prepare your pasta according to the package instructions until al dente. Drain well. To finish the sauce, stir in the fresh basil, parsley, and butter. Season with salt and pepper to taste.
Combine and serve: Toss the hot, cooked pasta directly into the sauce to coat every strand, or ladle the rich marinara generously over individual bowls of pasta. Serve immediately with a sprinkle of Parmesan cheese if desired.
Notes
If you can't find ground conch, you can buy conch steaks and pulse them in a food processor until they reach a ground consistency. Be careful not to over-process into a paste.
Peeling the fresh tomato ensures a smoother sauce. To peel easily, score an 'X' on the bottom of the tomato, drop it in boiling water for 30 seconds, then transfer to an ice bath. The skin will slip right off.
The butter adds a luxurious silkiness and helps balance the acidity of the tomatoes.
Variations
For a true Caribbean kick, add a minced Scotch Bonnet or Habanero pepper (seeds removed for less heat) during Step 1 with the garlic and onions.
If conch is unavailable, this recipe works beautifully with ground clams or even firm white fish chopped into very small pieces.
Source
Transport your kitchen to the sun-soaked islands of the Caribbean with this vibrant and hearty conch marinara.
Food in America