Spaghetti with Black Conch

Method

1. Clean the concha negra: scrub the shells with a brush under cold running water, changing the water 3-4 times. Then purge them in salted water (25g salt per liter of water) for 2-3 hours until the water runs clear. Rinse well.
2. Finely chop the garlic and parsley together until you get a coarse paste.
3. In a large pan, heat a drizzle of extra virgin olive oil over very low heat. Add the chili (peperoncino).
4. Add the garlic-parsley mixture and sauté gently for a minute.
5. Add the cleaned concha negra to the pan, cover, and cook over low heat until they open (about 4-5 minutes). If some do not open, open them by hand and place back in the pan.
6. Pour in a generous glass of dry white wine, cover immediately, and let the alcohol evaporate slightly while the conch continue to cook. Remove each conch as it opens and set aside.
7. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until 1 minute before al dente.
8. Reserve the black liquid released by the conch (the 'nero di concia') in the pan.
9. When the pasta is ready, drain it (reserving some pasta water) and add it to the pan with the conch liquid and the opened conch. Toss well over low heat, adding a little pasta water if needed.
10. Taste and adjust salt if necessary (the conch may need extra salt).
11. Turn off the heat. Add fresh chopped parsley and a drizzle of raw extra virgin olive oil. Toss again.
12. Serve immediately, topped with the remaining conch, a sprinkle of black pepper, and a few fresh parsley leaves.