Serves: 4
Total Calories: 176

1 pound fresh or frozen conch or whelk meat (scungilli)
salt
1/3 cup extra-virgin olive oil
2 ribs tender celery
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
pinch of crushed red pepper
2 to 3 tablespoons fresh lemon juice
Radicchio or lettuce leaves

1 If using fresh conch, go to step 2. If the conch are frozen, place them in a bowl with cold water to cover. Put the bowl in the refrigerator at least 3 hours up to overnight, changing the water occasionally.

2 Bring a medium saucepan of water to a boil. Add the conch and 1 teaspoon salt. When the water returns to a simmer, cook the conch until tender when pierced with a fork, about 20 minutes. Drain and pat dry.

3 Begin cutting the conch into 1/4-inch slices. When you come to a dark tube filled with a spongy matter, pull or cut it out and discard it, as it can be gritty. There is another tube on the outside of the body that does not need to be removed. Rinse the slices well and pat them dry.

4 In a medium bowl, combine the celery, parsley, garlic, red pepper, 2 tablespoons of the lemon juice, and a pinch of salt. Add the conch and taste for seasoning, adding the remaining lemon juice if needed.

5 Chill up to 1 hour or serve immediately on a bed of radicchio or lettuce leaves.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 176
Calories from Fat: 160

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