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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.