Market Price Recipe

Rinse and sort shells

Inspect the shells and discard any broken pieces. Rinse briefly under cold water to remove surface dust. Shake off excess water and set aside.

Measure and have ready the steaming liquid ingredients: water, white wine, and stock. Smash garlic cloves and zest the lemon.

Bring steaming liquid to a simmer

In a wide, deep sauté pan or large pot with a tight-fitting lid, combine 4 cups water, 1 cup white wine, 1 cup stock, smashed garlic cloves, bay leaf, peppercorns, and lemon zest. Bring the liquid to a gentle simmer over medium-high heat.

Add the shells

Add the 1 lb of large pasta shells to the simmering liquid, gently stirring to submerge and separate them. Reduce heat to medium-low so the liquid maintains a steady simmer. Cover the pot with the lid.

Steam until tender

Steam the shells for 10–14 minutes, stirring gently once or twice to prevent sticking and ensure even cooking. Begin checking for doneness at 10 minutes: shells should be tender but slightly al dente, with a glossy exterior. Cooking time will vary by shell size and brand; continue steaming up to 16 minutes if needed.

If the liquid level drops significantly before shells are cooked, add 1/4 cup hot water or stock and continue steaming.

Drain and reserve cooking liquid

When shells are cooked to your liking, remove them from heat. Use a slotted spoon or a colander to transfer shells to a large bowl, reserving about 1/2–1 cup of the flavorful cooking liquid.

Make butter-herb emulsion

In the same pan over low heat, add 2 tbs olive oil and 3 tbs unsalted butter. When butter melts, add chopped parsley, basil, salt, pepper, red pepper flakes (if using), and 1/2 cup grated cheese (if using). Stir to combine, then add 1/4–1/2 cup reserved cooking liquid to create a glossy sauce. Taste and adjust seasoning.

Toss shells in sauce

Return the steamed shells to the pan and toss gently to coat, adding more reserved cooking liquid a tablespoon at a time if needed to loosen the sauce. Continue tossing for 1–2 minutes so the sauce clings into the cavities of the shells.

If desired, finish with an extra drizzle of olive oil and a squeeze of lemon juice for brightness.

Divide the steamed shells among plates or a serving bowl. Sprinkle with additional grated Parmesan or Pecorino, chopped parsley or microgreens, and serve with lemon wedges on the side.

Serve immediately while warm.