Richard Blais'S Potato Linguine With Conch And White Wine

• 3 large russet (baking) potatoes, peeled
• 1 1/2 cups chicken stock or store-bought low-sodium broth
• 2 tablespoons unsalted butter
• 1 pound fresh conch, minced, or 1 1/2 cups chopped shucked cherrystone or whole small white clams
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon finely minced jarred brined Calabrian chiles or red pepper flakes
• Kosher salt and freshly ground black pepper to taste
• 1/4 cup dry white wine
• 3 tablespoons chopped fresh flat-leaf parsley
• Grated zest and juice of 1/2 lemon
• 1/2 cup
• , for garnish

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. Add the potatoes and butter and cook until the potatoes begin to absorb the stock, about 4 minutes. 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.
3. Pour in the wine and toss the potatoes gently until it evaporates. Stir in the parsley.
4. Divide the "linguine" among four warmed shallow bowls. Squeeze some lemon juice over each bowl and top with a sprinkling of bread crumbs. Serve immediately.

russet, chicken, unsalted butter, conch, fresh oregano, calabrian chiles, kosher salt, white wine, parsley, lemon

Taken from www.seriouseats.com/recipes/2013/03/richard-blaiss-potato-linguine-with-conch-and.html (may not work)