1 lb fresh Conch, cleaned (boiled and minced* see below, conch broth)
2 lbs fresh mussels, cleaned, de-bearded
1lb fresh snow peas
1 large yellow onion, chopped
3 scallions, thinly sliced
4 sun-dried tomatoes (in olive oil, finely minced)
1/2 lime, available to juice
1 tsp Allspice rounds, ground
1 tsp red pepper flakes
6 cloves garlic, chopped
1 green pepper, chopped
1 jalapeno pepper, roasted, de-seeded, minced
1 large handful of fresh cilantro, washed, patted dry, chopped
1 cup dried shitake mushrooms, re-hydrated (in 1 cup chardonnay and 1 cup chicken broth), sliced
2 tsp extra virgin olive oil
4 tbs margarine or clarified butter
salt & pepper to taste
10 oz wheat angel hair pasta

In a medium pot, bring 2 quarts water to boil, and add conch - simmer-boil for 30 minutes, remove conch and mince and reserve conch broth.

In a large saucepan over high heat, add olive oil and saute garlic, onion, scallions, green pepper, and jalapeno pepper until onions are transparent. Toss in minced conch meat and quickly stir until browned then add shitake mushrooms with the wine/broth mixture and add sun-dried tomatoes, allspice, red pepper flakes, lime juice, cilantro, salt & pepper. Turn down heat to medium and cover, stirring every 2 minutes and adding a cup of conch broth.

Add a quart of water to conch broth, bring to boil and add pasta - cook for 8 minutes, drain, drizzle with olive oil and set aside to plate.

Add mussels and snow peas to large saucepan mixture, cover and steam for 2 minute intervals, spooning broth and mixture together for another 10 minutes.

To plate, put pasta down, and ladle out generous amount of mussels and conch broth mixture.