Conchiglioni is a firm favourite in the Campania region, especially along the long coastline. The word comes from conciglia, which means sea shell, and due to its versatile shape, can be stuffed and baked, but this recipe is best enjoyed in the summer with a cool glass of Falanghina.
1 Packet Of Concihglioni pasta
Extra Virgin Olive Oil
Juice Of 1 Lemon
4 Spring Onions (Green Part Only) Finely Sliced Diagonally
12g Fresh Flat Leaf Parsley, Finely Chopped
Salt And Freshly Ground Pepper
Cook the pasta in a large salted saucepan until al dente. Drain well, and place in a serving dish. Drizzle with Extra Virgin Olive Oil, stir well, and leave to cool. When the pasta is cold, drizzle a little more oil and season with salt and black pepper.
Squeeze the lemon juice over the pasta, sprinkle the spring onions and flat leaf parsley.
Ideal with Falanghina