PASTA a la LAWRENCE



This is the edible type of whelk. (Google Image)

The BVI Welcome Magazine ran an article about its local whelk stating that “islanders can still be seen harvesting the tiny mollusks” as they are “BVI’s Escargot.”  Well- we’ve noticed these turban-shaped sea snails along rocky shores in the BVI, but have never seen anyone collecting them, nor have we ever seen whelk offered on a menu when dining out.  Years ago, my brother Joe found a beautiful large whelk when snorkeling with us here.  The locals he asked didn’t even know what it was.  So when I read the article I couldn’t help but be intrigued about yet another free fruit de mer.  The magazine included a recipe for whelk soup, but it’s too hot for soup, so I prepared the whelk as follows and called it-

Pasta a la Lawrence (Whelk…Welk- get it?) Serves 2

Ingredients:

Pasta for 2, cooked & drained

¾ C. steamed & cleaned whelk meat

1 C. chicken broth

½ C. milk

½ C. sliced mushrooms

½ C. chopped onion

2 cloves garlic, diced
2 TBL. flour
1 TBL. butter (or margarine)
½ C. shredded parmesan or romano cheese
Salt & pepper to taste

Procedure:
1.  Prepare your choice of pasta for 2 and set aside.

2. The whelk you collect should have a diameter of 5 inches or more.*  Scrub shells well before boiling in salted water for 5-8 minutes.  Drain & cool under cold water. Use a toothpick or seafood fork to remove the snail.  The meat is white and nearest the opening.  Remove dark brown circular disk at end. Cut off dark grayish entrails & discard.  Cut meat into bite sized pieces.  * IF THE WHELK IS MUCH LARGER, YOU'LL NEED TO POUND THE MEAT WELL AFTER CLEANING TO TENDERIZE IT.

3. Melt butter in a medium pot & sauté the mushrooms, onion, & garlic. Add the chicken broth & whelk meat & simmer covered for 20 minutes.  Blend flour into milk, add to pot, & bring to a boil to thicken.  Reduce heat & whisk in the cheese.  Salt & pepper to taste.  Pour over pasta & enjoy!

"Uh 1, and uh 2 and uh... m-m-m!"