Conchiglie con la Lattuga Romana

Conchiglie with Cos Lettuce, Tomato and Breadcrumbs

Preparation info
  • Serves


    as a first course
    • Difficulty


    • Ready in

      30 min

Appears in
Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

  • About

I never put the outside leaves of a cos lettuce in a salad, because they are too tough. I save them for a delicious risotto, or for this equally delicious pasta sauce.


  • 5 tablespoons extra-virgin olive oil
  • 4 shallots, chopped very finely
  • 2 garlic cloves


  1. Heat half the oil, the shallots, garlic and chilli in a large frying-pan. Add 2 tablespoons of hot water and 2 pinches of salt and cook for 7 minutes, shaking the pan very frequently.
  2. Mix in the cos lettuce and cook until it becomes limp. Now stir in the passata and co