1 cup tenderized and chopped conch
1/3 cup olive oil
2 tbsp. garlic, chopped
salt and pepper (to taste)
crushed red pepper (to taste)
1/4 to 1/2 cup fish stock or clam juice
1/4 cup white wine
2 tbsp. fresh chopped parsley
1/3 lb. linguine

Heat olive oil in skillet. Add garlic, salt, pepper, crushed red pepper. Let garlic lightly brown (do not burn garlic as it will have a bitter taste). Add tenderized conch and sauté for 1-3 minutes. Add wine and let reduce slightly. Add clam juice or stock and cook for 1 to 3 minutes longer. Add parsley and cooked linguine. Toss and serve immediately. Serves 1. Multiply ingredients as needed for additional servings.