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

Ingredients

• 0.5 cup breadcrumbs toasted for garnish
• 0.3 cup wine dry white
• 3 tablespoons parsley fresh chopped
• 0.5  juice of lemon grated
• 4 servings pepper black freshly ground to taste
• 1.5 cups chicken stock low-sodium store-bought
• 1 tablespoon oregano fresh chopped
• 0.5 teaspoon pepper red jarred finely minced
• 3 large baking potatoes peeled (baking)
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• knife
• mandoline

Directions

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.
2. Pour the chicken stock into a large skillet and bring to a simmer over medium-high heat.
3. Add the potatoes and butter and cook until the potatoes begin to absorb the stock, about 4 minutes.
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.
5. Pour in the wine and toss the potatoes gently until it evaporates. Stir in the parsley.
6. Divide the “linguine” among four warmed shallow bowls. Squeeze some lemon juice over each bowl and top with a sprinkling of bread crumbs.
7. Serve immediately.