0
0 ITEM(S) - £0.00 GO

Menu

    • Scungilli Marinara With Linguine

    Mark Sharron
    Easy
    40 minutes
    4
    There is nothing quite like a taste of authentic Italian culture as this Scungilli Marinara recipe. Despite not eating it often, Italians serve it during holidays, especially during the "Feast of the Seven Fishes" the night before Christmas. In Italian cuisine, scungilli, or whelks, are sea snails found in abundance along the Mediterranean coast. The meat is slightly sweet and pleasantly dense, and it has such wonderful texture and taste. Scungillis are available in fresh shells at many Italian seafood markets, or they can be purchased frozen, with shells removed at some bigger seafood shops. Though they are good either way, frozen is more popular because they are more convenient and the meat is tenderized by freezing. There is no right or wrong way to serve this Scungilli Marinara recipe. It can either be served as a starter or as a main dish. This is the best!
    1 rating
    layout 0 comment

    Ingredients

    • 400g of frozen Scungilli or whelks, sliced thinly
    • 3 cloves of garlic, chopped thin
    • 1 medium onion, minced
    • 5 tablespoons of olive oil
    • 400g of Italian plum tomatoes, strained
    • 230g of tomato paste
    • 1/2 teaspoon of oregano salt
    • 1 teaspoon of rosemary
    • 3 bay leaves, crushed
    • 1/2 teaspoon of finely ground, dried red chillies

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Use about ¾ of the scungilli sauce only. Stir often as you bring the sauce to a boil, adding parsley as you go. Continue to simmer sauce, stirring to combine pasta. Make sure you add enough salt and crushed red pepper to your taste.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.