Conchiglie with saffron, capers, and raisins

Very strange sounding combination of tastes that worked surprisingly well.

• Except for the celery, it's all stuff that's usually on hand.
• The recipe is advertised as serving 2-3, but the two of us ate it all as a one-dish meal.
• I had only about half the celery required. More would have been nice, but not strictly necessary.
• Used about 25% more green olives, to finish off the jar.
• Probably not for kids, unless they're fairly sophisticated eaters. (Raisins, olives, and capers?) We liked it.

This was great - I'm not a fan of capers, but they fit perfectly here. I doubled the recipe, and used both celery and red onions (suggested as a substitute for the celery). I used less than 1/2 the called for olive oil, and think next time I will cut it back even more. My teenage kids are fairly sophisticated eaters - one loved this recipe, the other not so much.

I will definitely make this again. Its a sophisticated dish that I think could be served to guests.