1 lb. linguini
2 lbs. conch (1/2 inch pieces)
16 oz. spaghetti sauce
2 stalks celery, chopped
1 lg. onion, chopped
1 lg. bell pepper, chopped
2 tbsp. butter
2 tbsp. lemon juice

Stir fry onion, celery, bell pepper in butter.

In separate bowl pour lemon juice over conch pieces.

Heat spaghetti sauce in large pot along with onion, celery, bell pepper mixture.

Once spaghetti sauce is heated almost to boiling, add conch meat and turn off burner.

Cook linguini as directed on box.

To serve: Place pasta in a large platter and pour conch over. Toss slightly.