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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

    • Step-by-Step Method: Scungilli Marinara With Linguine
    • Thaw frozen scungilli or whelks fully in cold water if not pre-sliced
    • Slice scungilli into thin, uniform pieces if not already sliced
    • Mince the onion and chop garlic cloves thinly; set aside separately
    • Strain plum tomatoes to separate juice from solids, reserving both
    • Prepare a large sauté pan and a medium cooking pot for parallel use
    • In the sauté pan: heat 3 tablespoons olive oil over medium heat
    • Add minced onion to pan and sweat until soft and translucent
    • Add thinly chopped garlic to onions, stir until fragrant (avoid browning)
    • Add strained plum tomato solids to pan, using a spoon to break up pieces
    • Stir in tomato paste until evenly combined
    • Pour reserved tomato juices into the pan and stir gently
    • Sprinkle in oregano salt, rosemary, crushed bay leaves, and ground red chillies
    • Allow sauce to simmer gently, stirring occasionally, for 20-25 minutes
    • Taste sauce during simmer for seasoning and adjust if desired
    • While sauce simmers: bring a large pot of water to rolling boil
    • Add reserved 2 tablespoons olive oil to boiling water (optional for pasta gloss)
    • Boil linguine according to package instructions until just al dente
    • During last 5 minutes of sauce simmer: add sliced scungilli to the pan
    • Toss gently to coat scungilli in marinara, heat until just warmed through
    • Remove bay leaves and discard
    • When pasta is ready: drain linguine, reserving 2 tablespoons pasta water
    • Add linguine directly to the pan with marinara and scungilli
    • Toss pasta and sauce together, adding reserved cooking water if sauce needs loosening
    • Plate portions of linguine and scungilli marinara attractively in shallow bowls
    • Drizzle with remaining olive oil for shine and richness
    • Serve hot; garnish with extra rosemary or crushed chillies if desired