Crab & Conch with Plantain Fettuccine

Cooked on
 Guess Who's Cooking
by Chef Wayde Sweeting
Originally aired on
Cable 12
October 11, 2004

Chef Wayde Sweeting is an award winning Chef. He won the award for the Crab & Conch with Plantain Fettuccine rcipe that he cooked with us on the show. As a Chef he has travelled to represent The Bahamas. Most recently, he appeared in New York at various venues during the Caribbean Tourism Conference. He can usually be found cooking at the Wyndham Nassau Resort.



Crab and Conch Sauce


Cook conch and crab in sauté pan until tender, keep water (for stock). Slice All vegetables, tomato, okra, red onion carrots, celery, and plantain, keep all scraps for sauce. Cook crab fat and the scraps from the vegetable chop small and sauté with garlic thyme for 3-4 minutes, add tomato paste and cook until well done. Deglaze with Kilic beer and let reduced by half. Add conch and crab stock and season with salt & pepper and let reduce until thick, sauce consistency, keep warm. Sauté vegetables with garlic, deglaze with conch stock, season with salt and pepper, keep warm. Fry plantain crisp and season with salt and pepper.


Pasta


In a bowl, add flour then mash up the ripe plantain mix in and kneed until a smooth round ball is formed. Wrap the whole bowl and let sit in the cooler for 20-30 minutes. Then pass dough though the pasta machine 4-5 times until reach the right texture, then slice through the pasta machine, cook al’dente, shock in cold water and keep cool until ready. In boiling water, heat up broccoli (do not over cook) placed in the center of plate. In boiling water heat up pasta and tossed in sauce and placed on top of broccoli. Place the sauté vegetable with fry plantain and okra on top of the pasta. Toss conch in remaining sauce and placed on top of sauté vegetable and pour any reaming sauce over conch. Serve hot.
Ingredients

2 conchs

8 oz. conch stock

2 okras

2 oz. red onion

2 oz. carrots

2 oz. celery

2 oz. plantain

1 oz. thyme

1 oz. goat pepper

4 oz. broccoli florets

2 tbsp garlic

2 tbsp tomato paste

4 oz. oil

2 live crabs

salt and pepper

10 oz. water

4 oz. kalik beer

5 oz. flour

1/2 plantain