Delicious Scungilli Pasta
A flavorful seafood pasta featuring tender scungilli (conch) simmered in a rich, spicy marinara sauce. Perfect for seafood lovers seeking a bold, savory meal.
Equipment
- Large pot for cooking pasta
- Large skillet or pan for sauce
- Wooden spoon or tongs
- Strainer for pasta
Ingredients
- 1 lb scungilli canned or fresh, sliced
- 1 lb pasta linguine, spaghetti, or penne
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 can 14 oz crushed tomatoes or marinara sauce
- 1-2 tsp red pepper flakes adjust for spice level
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Optional: Grated Parmesan cheese
Instructions
- Cook the pasta: Boil the pasta in salted water according to package directions. Reserve some pasta water for later use.
- Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add scungilli and cook for 2-3 minutes.
- Add sauce: Pour in crushed tomatoes or marinara sauce, red pepper flakes, salt, and pepper. Let the sauce simmer for about 10 minutes to meld the flavors.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce. Toss to coat, adding pasta water if necessary to adjust the sauce consistency.
- Serve: Garnish with fresh basil or parsley and serve with Parmesan if desired.
Notes
For a milder dish, reduce or omit the red pepper flakes.
You can substitute scungilli with shrimp, squid, or clams if needed.
Leftovers can be stored in the fridge for 2-3 days. Reheat with a little pasta water for the best texture.
