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roll. chef emmett mcdonough, who uses the limpet in his chowder soup, describes the flavor as being a combination of a clam, conch, and a mushroom. we can't help but imagine the mussel-like shellfish on pizza, deep-fried in tempura, stirred into risotto, enjoyed raw, or sautéed and added to a cream pasta
with atlantic limpet. author: chef emmett mcdonough recipe type: main ingredients strips of bacon, diced tablespoons sliced garlic sprigs of thyme ⁄ c butter c onion, diced c celery, diced ⁄ c flour c clam or limpet broth c whole milk c heavy cream pound limpets salt & white pepper to taste c diced, cooked...
https://honestcooking.com/north-america-france-tale-atlantic-limpet/