Scungilli Recipe: Pasta with Spicy Marinara
This classic Italian-American dish features tender scungilli (sea snail) tossed in a rich, spicy marinara sauce served over pasta. A perfect balance of seafood flavors with a fiery Fra Diavolo twist.
Equipment
- Large Pot
- Skillet
- Strainer
Ingredients
Pasta
- 12 oz linguine
Spicy Marinara Sauce
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 small onion finely chopped
- 28 oz San Marzano tomatoes crushed
- 1 tsp red pepper flakes adjust to taste
- 1/2 cup white wine
- 1 tsp anchovy paste optional
- 1 tsp dried oregano
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
Scungilli
- 1 lb scungilli canned, drained and rinsed
Garnish
- 1/4 cup fresh parsley chopped
- 1 tsp lemon zest
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and onions, sautéing until fragrant and softened.
- Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to cook off.
- Add the crushed tomatoes, red pepper flakes, anchovy paste (if using), oregano, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
- Gently add the drained scungilli into the sauce, cooking for 5 minutes to heat through without making it tough.
- Toss the cooked pasta into the sauce, stirring to coat evenly.
- Garnish with fresh parsley and lemon zest before serving.
Notes
This dish is best served immediately. If using fresh scungilli, boil for 30-40 minutes until tender before adding to the sauce.