Garlic butter conchiglie (#34)

Every so often I am looking for something pretty basic, but ideally always something out of the ordinary. At the very least, it should be something that not everyone turns to.

In comes in this little recipe from Simply Nigella. My favourite chef used ‘pasta snails’, or lumache rigate, but I used conchiglie. The main reason is because I considered them a treat growing up as a child, with a secondary reason being that conchiglie is more commonly stocked.

It goes without saying that a whole range of pastas can be used. I’ve made it with some pappardelle to help use up some leftovers in the flat, and it still works well.

I am thinking of ways that you could add a touch of meat to this. But why make things complicated when they’re supposed to be oh so simple?

Good things: Basic but not bland.

Bad things: Garlic is for a cosy night in, not a carb smash before going out.

Ingredients & requirements: Serves 2

  • 150g conchiglie
  • fine salt and…
  • sea salt flakes
  • 50g unsalted butter (soft)
  • 2-4 garlic cloves
  • 30g parsley

Preparation & cooking

  1. Preparation:
    1. Put water in a saucepan for the pasta, add some fine salt, and bring to a boil.
    2. Get 50g of unsalted butter out of the fridge, it should ideally be soft for this. Set aside.
    3. Peel the 2-4 garlic cloves. Grate and set aside.
    4. Finely chop the 30g of parsley. Set aside.
  2. Once boiling, bung in the pasta. Mine cooks of 10-12 mins, but follow packet instructions.
  3. In a separate saucepan, with a few mins to go on the pasta:
    1. Melt the 50g unsalted butter of a low heat.
    2. Once melted, then add the grated garlic and a pinch of sea salt flakes. Cook for 1 min.
    3. Add the chopped parsley. Cook and stir for 1 min until all combined.
    4. Don’t take off the heat yet!
  4. Once the pasta is done, but not too done…
    1. Reserve some of the pasta water. Then drain the pasta.
    2. Add the pasta to the garlic butter with a tablespoon of the cooking water. Keep stirring and combining it all together. Add as much cooking water as you need to feel that your sauce is properly coating the pasta.
  5. Season with salt and pepper and eat!

Reflections:

I think this little snack is more than enough on itself to keep you entertained for a quick bite to eat later on in the evening on a lazy weekend. As I say, I avoid overwhelming garlic flavours like a vampire if I am seeing other  people who probably haven’t hard a brush with this particular plant. However, when not expecting company I adore the stuff. Pasta also happens to be my favourite carb. All in all, an ideal little dish to whip up in 15 mins.

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