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    • 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!
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    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

    • Scungilli should be defrosted in the refrigerator overnight.
    • Put them in a large pot and cover with water. Over high heat, place 3 bay leaves in the water and bring to a boil. The scungilli should be easy to pierce after 20 minutes of simmering. Ideally, they are just barely tender. Set aside 2 cups of the broth and thinly slice the scungilli.
    • Prepare the sauce. Using a large skillet, heat olive oil over medium heat. Brown garlic then onion, stirring for about two minutes. Scungilli should be added at this point and cooked, stirring constantly, for 4 to 5 minutes. Add salt to taste.
    • Add crushed red pepper, rosemary, and oregano to the skillet with the tomatoes. Let the mixture boil for a few minutes. Reduce the heat, then add the tomato paste while simmering for around 5 minutes or so.
    • Keep the sauce on a consistent consistency by adding a little of the reserved scungilli cooking liquid. Watch to avoid over-watering the sauce while stirring occasionally.
    • Meanwhile, boil water for the linguine in a separate pot while the sauce simmers. Drain the linguine and transfer it to the sauce pot after it is done cooking.
    • 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.
    • Serve immediately with a few slices of a warm baguette. In case you wish, you can spoon on the remaining sauce.
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