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Richard Blais's Potato "Linguine" with Conch and White Wine

Richard Blais's Potato
You can never have too many side dish recipes, so give Richard Blais's Potato "Linguine" with Conch and White Wine a try. This recipe serves 4. One portion of this dish contains approximately 7g of protein, 7g of fat, and a total of 262 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken stock, wine, pepper flakes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1
Using a Japanese mandoline or a very sharp long knife, cut the potatoes lengthwise into long, thin sheets (as thin as possible—ideally, you should be able to see through them). Stack the slices a few at a time and cut them lengthwise into 1/4-inch-wide ribbons.
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PotatoPotato
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MandolineMandoline
KnifeKnife
2
Pour the chicken stock into a large skillet and bring to a simmer over medium-high heat.
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Chicken StockChicken Stock
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Frying PanFrying Pan
3
Add the potatoes and butter and cook until the potatoes begin to absorb the stock, about 4 minutes.
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PotatoPotato
ButterButter
StockStock
4
Add the conch, oregano, and chiles and cook until the potatoes are al dente and most of the stock is absorbed, about 5 minutes. Season with salt and pepper.
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Salt And PepperSalt And Pepper
PotatoPotato
OreganoOregano
Chili PepperChili Pepper
StockStock
5
Pour in the wine and toss the potatoes gently until it evaporates. Stir in the parsley.
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PotatoPotato
ParsleyParsley
WineWine
6
Divide the “linguine” among four warmed shallow bowls. Squeeze some lemon juice over each bowl and top with a sprinkling of bread crumbs.
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BreadcrumbsBreadcrumbs
Lemon JuiceLemon Juice
LinguineLinguine
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BowlBowl
7
Serve immediately.
DifficultyMedium
Ready In30 m.
Servings4
Health Score15
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