|Onions||2 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Dried basil||1 Teaspoon|
|Tomato puree||2 Cup (32 tbs)|
|Red wine||1 Cup (16 tbs)|
Tenderize the conchs.
Cook onion and garlic in olive oil until golden.
Add basil, salt, puree, and wine.
Bring to boil and simmer for 30 minutes.
Add conchs and cook just until heated through and tender.
Add a little more wine if sauce becomes too thick.
Season to taste, and serve on rice or spaghetti.