Spicy Scungilli Pasta in Marinara: A Seafood Delight

Scungilli pasta is a flavorful and unique Italian dish that beautifully blends the savory taste of seafood with the comforting texture of pasta. The word “scungilli” refers to conch shellfish, which are a key ingredient in this dish. Often considered a delicacy, scungilli is known for its firm texture and slightly briny flavor, making it a perfect addition to various Italian recipes. When paired with pasta, it creates a hearty and delicious meal that captures the essence of coastal Italian cuisine.

The traditional Scungilli pasta recipe typically combines tender scungilli with garlic, olive oil, tomatoes, and a touch of red pepper for a dish that’s both light and satisfying. It’s a favorite among seafood lovers, especially in regions of Italy where seafood plays a central role in the diet. The sauce is often enriched with fresh herbs like basil or parsley, making the dish not only flavorful but also aromatic. Whether you’re enjoying it on a festive occasion or as a comforting weeknight meal, scungilli pasta never fails to impress.

In recent years, Scungilli pasta has gained popularity beyond Italy, with chefs around the world adding their own twist to the classic dish. Its versatility and rich flavor profile make it a standout on any menu, offering a delicious alternative to the more commonly known pasta dishes. As the world continues to embrace diverse flavors, scungilli pasta is proving to be a timeless favorite that deserves a spot on your dinner table.

What is Scungilli and What Does It Taste Like?

Scungilli is the Italian word for conch, a type of shellfish that is commonly found in the waters of the Mediterranean and Caribbean. The name “scungilli” refers to the meat of the conch, which is often used in various Italian seafood dishes. Typically, the conch is harvested, cleaned, and then either boiled or simmered to tenderize the meat before it is added to recipes such as pasta, salads, and stews.

In terms of flavor, scungilli has a unique, slightly briny taste that is less fishy than other shellfish. It offers a mild, oceanic flavor with a firm, chewy texture. The taste can vary slightly depending on the preparation, but it generally has a subtle sweetness, often complemented by the flavors of garlic, olive oil, and herbs in the dishes it’s used in. When properly prepared, scungilli can be a delicious, tender seafood option that adds depth and richness to a variety of recipes.

Scungilli Pasta Fra Diavolo

Scungilli Pasta Fra Diavolo is a bold and flavorful Italian seafood dish that combines the tender, slightly sweet conch meat (scungilli) with a spicy, tangy tomato sauce. The term Fra Diavolo translates to “Brother Devil,” referring to the fiery heat of the dish, which is typically enhanced with red pepper flakes and garlic. This dish is a perfect balance of spicy, savory, and seafood flavors, making it a favorite among lovers of both Italian cuisine and seafood.

The preparation of Scungilli Pasta Fra Diavolo starts with cooking the scungilli to tender perfection, then simmering it in a rich, spicy tomato sauce made with ingredients like garlic, olive oil, crushed tomatoes, and red pepper flakes. The pasta, usually spaghetti or linguine, is tossed in this flavorful sauce, allowing it to absorb the spicy and savory flavors. The result is a dish that’s vibrant, hearty, and packs a punch in every bite.

This pasta is typically garnished with fresh herbs, such as parsley or basil, and sometimes a squeeze of lemon to add a touch of freshness to balance the heat. Scungilli Pasta Fra Diavolo is a perfect dish for those who enjoy a little spice with their seafood, making it an unforgettable meal for any occasion.

Main Ingredient Notes

• Scungilli (Conch Meat): Tender, slightly sweet, and firm, this shellfish is the dish’s main seafood ingredient.
• Pasta: Spaghetti or linguine works best, absorbing the spicy sauce.
• Tomatoes: Crushed or diced tomatoes form the rich, tangy base of the sauce.
• Garlic: Adds aromatic depth when sautéed in olive oil.
• Olive Oil: For sautéing and adding richness to the sauce.
• Red Pepper Flakes: Provide the signature heat of the Fra Diavolo.
• White Wine: Enhances the sauce with a slight acidity.
• Fresh Herbs: Parsley or basil for garnish and a fresh finish.
• Lemon: Optional squeeze for brightness and balance.

These ingredients come together for a spicy, seafood-packed dish.

How to Make Scungilli Pasta

Ingredients:

• 1 lb scungilli (conch meat), cleaned and sliced
• 12 oz pasta (spaghetti, linguine, or your choice)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain and set aside, reserving a little pasta water.
2. Prepare the Scungilli:
   • In a large pan, heat olive oil over medium heat. Add the garlic and sauté until fragrant (about 1 minute).
   • Add the scungilli and cook for 2-3 minutes until lightly browned. If the scungilli is tough, simmer it longer in the sauce to tenderize it.
3. Make the Sauce:
   • Add the crushed tomatoes to the pan, followed by the white wine and red pepper flakes. Stir well and bring to a simmer. Season with salt and pepper to taste.
   • Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
4. Combine Pasta and Sauce:
   • Add the cooked pasta to the sauce, tossing to coat well. If needed, add a little reserved pasta water to help the sauce coat the pasta evenly.
5. Serve:
   • Garnish with freshly chopped parsley and a squeeze of lemon juice (optional) for a fresh, zesty finish.

Enjoy your Scungilli Pasta!

More Italian Seafood and Fish Recipes

Spaghetti alle Vongole (Spaghetti with Clams)

A classic Italian dish that combines spaghetti with tender clams in a light, garlicky white wine sauce.

Ingredients:

• 12 oz spaghetti
• 1 lb fresh clams, cleaned
• 4 cloves garlic, minced
• 1/4 cup white wine
• 2 tbsp olive oil
• Fresh parsley, chopped
• Red pepper flakes (optional)
• Lemon wedges

Instructions:

1. Cook spaghetti in salted water until al dente.
2. In a large pan, heat olive oil, sauté garlic, and add clams and white wine.
3. Cover and cook until clams open.
4. Toss cooked pasta in the sauce, sprinkle with parsley, and serve with lemon wedges.

Branzino al Forno (Oven-Baked Sea Bass)

Branzino, or European sea bass, is roasted with simple ingredients to preserve its delicate flavor.

Ingredients:

• 1 whole branzino, cleaned and gutted
• 2 tbsp olive oil
• Fresh thyme or rosemary
• Lemon slices
• Salt and pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle olive oil on the fish and season with salt, pepper, and fresh herbs.
3. Stuff the fish with lemon slices and herbs.
4. Bake for 20-25 minutes until the fish is cooked through.
5. Serve with roasted vegetables or a simple salad.

Frittura di Mare (Fried Mixed Seafood)

A delicious, crispy fried seafood platter featuring calamari, shrimp, and other shellfish.

Ingredients:

• 1 lb mixed seafood (calamari rings, shrimp, small fish)
• 1 cup all-purpose flour
• 1 egg, beaten
• 1 cup breadcrumbs
• Vegetable oil for frying
• Lemon wedges
• Salt

Instructions:

1. Dip seafood in flour, then egg, and finally coat in breadcrumbs.
2. Heat oil in a pan and fry seafood until golden and crispy.
3. Drain on paper towels, season with salt, and serve with lemon wedges.

Risotto ai Frutti di Mare (Seafood Risotto)

A creamy, flavorful risotto made with a variety of fresh seafood like shrimp, clams, and mussels.

Ingredients:

• 1 cup Arborio rice
• 1/2 lb mixed seafood (shrimp, clams, mussels)
• 1/2 cup white wine
• 4 cups seafood or vegetable broth
• 1/2 onion, chopped
• 2 tbsp olive oil
• Fresh parsley, chopped
• Parmesan (optional)

Instructions:

1. Heat olive oil in a large pan and sauté onion until soft.
2. Add rice and toast for 2 minutes.
3. Pour in white wine and stir until absorbed.
4. Gradually add broth, stirring constantly until rice is tender and creamy.
5. Add seafood in the last 5 minutes of cooking, and cook until the seafood is tender.
6. Garnish with parsley and serve with Parmesan.

Insalata di Mare (Seafood Salad)

A light and refreshing seafood salad made with a variety of seafood, perfect for a starter.

Ingredients:

• 1/2 lb cooked shrimp, peeled
• 1/2 lb cooked squid, sliced
• 1/2 lb cooked octopus, chopped
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper
• Fresh parsley, chopped

Instructions:

Serve chilled or at room temperature.

Combine all seafood in a bowl with red onion.

Drizzle with olive oil and lemon juice.

Season with salt, pepper, and garnish with parsley.

TOP TIPS FOR SCUNGILLI PASTA

1. Choose Quality Scungilli

Freshness is key! Look for scungilli (conch meat) that is firm, translucent, and slightly sweet. If you’re using canned scungilli, ensure it’s from a trusted source for the best texture and flavor.

2. Cook Scungilli Gently

Scungilli can become tough if overcooked. Sauté it just until it’s lightly browned, then simmer in the sauce to tenderize it further without overcooking.

3. Don’t Overcook the Pasta

Pasta should be cooked al dente to absorb the sauce better and maintain a nice texture. Reserve a bit of pasta water to help adjust the sauce if needed.

4. Use Fresh Garlic and Olive Oil

Freshly minced garlic and good-quality extra virgin olive oil create a rich, aromatic base for the sauce. Don’t rush the sautéing process—let the garlic release its flavor slowly over medium heat.

5. Balance the Heat

The Fra Diavolo sauce is meant to be spicy! Adjust the amount of red pepper flakes based on your preference, and add them gradually so the heat can develop without overpowering the dish.

6. Simmer the Sauce for Flavor

Let the tomato sauce simmer for at least 10 minutes to allow the flavors to meld. This ensures the sauce is rich, aromatic, and has a deep, well-rounded taste.

7. Add a Splash of White Wine

A splash of dry white wine adds acidity to the sauce, balancing the richness and enhancing the seafood flavors. Let it simmer so the alcohol cooks off, leaving just the bright notes.

8. Finish with Fresh Herbs and Lemon

Garnish the pasta with fresh parsley for color and a hint of freshness. A squeeze of lemon right before serving can help cut through the richness of the sauce, providing a clean, zesty finish.

9. Toss Well

Once the pasta is cooked and drained, toss it thoroughly in the sauce to ensure every strand is coated with the flavorful Fra Diavolo sauce and seafood.

10. Serve Immediately

Scungilli pasta is best enjoyed fresh, while the pasta is perfectly al dente and the sauce is at its most flavorful. Serve immediately for the best taste and texture.

With these tips, you’ll create a delicious and memorable Scungilli Pasta that’s full of flavor, perfectly balanced, and sure to impress!

Scungilli Pasta in Spicy Marinara/Fra Diavolo

ere’s a delicious recipe for Scungilli Pasta in Spicy Marinara/Fra Diavolo:

Ingredients:

• 1 lb scungilli (conch meat), cleaned and sliced
• 12 oz pasta (spaghetti, linguine, or your choice)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• 1/2 tsp sugar (optional, to balance acidity)
• Lemon wedges (optional)

Instructions:

1. Cook Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (follow package instructions). Drain and set aside, reserving a little pasta water.
2. Prepare the Sauce:
   • In a large skillet or pan, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
   • Add the red pepper flakes and dried oregano, then stir for another 30 seconds to release the flavors.
3. Add the Scungilli:
   • Add the sliced scungilli to the pan and sauté for 2-3 minutes until lightly browned. If you’re using fresh scungilli, cook it until tender. For canned, just heat it through.
4. Make the Marinara Sauce:
   • Pour in the crushed tomatoes, followed by the white wine. Stir and bring to a simmer.
   • Add salt, black pepper, and sugar (if desired) to balance the acidity of the tomatoes. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together and thicken slightly.
5. Combine Pasta and Sauce:
   • Add the cooked pasta to the pan with the marinara sauce. Toss everything together to coat the pasta in the spicy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
6. Serve:
   • Plate the pasta and garnish with freshly chopped parsley. For a fresh, zesty touch, squeeze a little lemon juice over the top before serving (optional).
7. Enjoy:
   • Serve immediately while hot, and enjoy your flavorful Scungilli Pasta in Spicy Marinara/Fra Diavolo!

This dish combines the rich, briny taste of scungilli with the spicy, tangy flavors of marinara, making for a perfect seafood pasta that’s sure to impress!

Equipment

Here’s a list of the equipment you’ll need to make Scungilli Pasta in Spicy Marinara/Fra Diavolo:

1. Large Pot

• Purpose: To cook the pasta. You’ll need enough water to boil the pasta until al dente.

2. Large Skillet or Pan

• Purpose: For making the marinara sauce and cooking the scungilli. A large skillet allows for even cooking and better sauce coverage.

3. Colander

• Purpose: To drain the pasta once it’s cooked.

4. Wooden Spoon or Tongs

• Purpose: To stir and toss the pasta in the sauce, ensuring everything is well-coated.

5. Measuring Spoons

• Purpose: To measure out spices like red pepper flakes, oregano, and other ingredients like sugar.

6. Knife and Cutting Board

• Purpose: For chopping garlic, parsley, and any other garnish or ingredients.

7. Garlic Press (Optional)

• Purpose: To quickly mince garlic if you prefer not to chop it by hand.

8. Ladle or Measuring Cup

• Purpose: For measuring and adding reserved pasta water if needed to adjust the sauce’s consistency.

9. Lemon Squeezer (Optional)

• Purpose: For squeezing fresh lemon juice over the finished dish to enhance the flavors.

These basic kitchen tools will help you prepare Scungilli Pasta in Spicy Marinara/Fra Diavolo with ease and efficiency!

Ingredients 1x2x3x

Here are the ingredients for Scungilli Pasta in Spicy Marinara/Fra Diavolo in 1x, 2x, and 3x quantities:

1x (Single Batch):

• 1 lb scungilli (conch meat), cleaned and sliced
• 12 oz pasta (spaghetti, linguine, or your choice)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• 1/2 tsp sugar (optional, to balance acidity)
• Lemon wedges (optional)

2x (Double Batch):

• 2 lbs scungilli (conch meat), cleaned and sliced
• 24 oz pasta (spaghetti, linguine, or your choice)
• 6 tbsp olive oil
• 8 cloves garlic, minced
• 2 cans (28 oz) crushed tomatoes
• 1 cup dry white wine
• 2 tsp red pepper flakes (adjust to taste)
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 tsp sugar (optional, to balance acidity)
• Lemon wedges (optional)

3x (Triple Batch):

• 3 lbs scungilli (conch meat), cleaned and sliced
• 36 oz pasta (spaghetti, linguine, or your choice)
• 9 tbsp olive oil
• 12 cloves garlic, minced
• 3 cans (42 oz) crushed tomatoes
• 1 1/2 cups dry white wine
• 3 tsp red pepper flakes (adjust to taste)
• 1 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 1/2 tsp sugar (optional, to balance acidity)
• Lemon wedges (optional)

Instructions

Here are the instructions for making Scungilli Pasta in Spicy Marinara/Fra Diavolo in 1x, 2x, and 3x quantities:

1x (Single Batch):

1. Cook Pasta:
   • Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook until al dente (follow package instructions). Drain, reserving some pasta water, and set aside.
2. Prepare Sauce:
   • In a large skillet, heat 3 tbsp of olive oil over medium heat. Add 4 cloves of minced garlic and sauté until fragrant (about 1-2 minutes).
   • Add 1 tsp red pepper flakes and 1/2 tsp dried oregano, then stir for another 30 seconds.
3. Cook Scungilli:
   • Add 1 lb of cleaned and sliced scungilli to the skillet and sauté for 2-3 minutes until lightly browned and heated through.
4. Make Marinara Sauce:
   • Pour in 1 can (14 oz) of crushed tomatoes and 1/2 cup dry white wine. Stir to combine, and bring to a simmer. Season with salt and black pepper to taste.
   • Let the sauce simmer for 10-15 minutes until it thickens slightly. Add 1/2 tsp sugar (optional) to balance the acidity.
5. Combine Pasta and Sauce:
   • Add the cooked pasta to the skillet with the sauce. Toss the pasta well, ensuring it’s coated in the spicy marinara sauce. Add reserved pasta water if needed to adjust the sauce’s consistency.
6. Serve:
   • Plate the pasta and garnish with freshly chopped parsley. For an extra zing, squeeze a bit of lemon juice over the dish before serving (optional).

2x (Double Batch):

1. Cook Pasta:
   • Bring a large pot of salted water to a boil. Add 24 oz of pasta and cook until al dente. Drain, reserving some pasta water, and set aside.
2. Prepare Sauce:
   • In a large skillet, heat 6 tbsp of olive oil over medium heat. Add 8 cloves of minced garlic and sauté until fragrant (about 1-2 minutes).
   • Add 2 tsp red pepper flakes and 1 tsp dried oregano, then stir for another 30 seconds.
3. Cook Scungilli:
   • Add 2 lbs of cleaned and sliced scungilli to the skillet and sauté for 2-3 minutes until lightly browned and heated through.
4. Make Marinara Sauce:
   • Pour in 2 cans (28 oz) of crushed tomatoes and 1 cup dry white wine. Stir to combine, and bring to a simmer. Season with salt and black pepper to taste.
   • Let the sauce simmer for 10-15 minutes until it thickens slightly. Add 1 tsp sugar (optional) to balance the acidity.
5. Combine Pasta and Sauce:
   • Add the cooked pasta to the skillet with the sauce. Toss the pasta well, ensuring it’s coated in the spicy marinara sauce. Add reserved pasta water if needed to adjust the sauce’s consistency.
6. Serve:
   • Plate the pasta and garnish with freshly chopped parsley. For an extra zing, squeeze a bit of lemon juice over the dish before serving (optional).

3x (Triple Batch):

1. Cook Pasta:
   • Bring a large pot of salted water to a boil. Add 36 oz of pasta and cook until al dente. Drain, reserving some pasta water, and set aside.
2. Prepare Sauce:
   • In a large skillet, heat 9 tbsp of olive oil over medium heat. Add 12 cloves of minced garlic and sauté until fragrant (about 1-2 minutes).
   • Add 3 tsp red pepper flakes and 1 1/2 tsp dried oregano, then stir for another 30 seconds.
3. Cook Scungilli:
   • Add 3 lbs of cleaned and sliced scungilli to the skillet and sauté for 2-3 minutes until lightly browned and heated through.
4. Make Marinara Sauce:
   • Pour in 3 cans (42 oz) of crushed tomatoes and 1 1/2 cups dry white wine. Stir to combine, and bring to a simmer. Season with salt and black pepper to taste.
   • Let the sauce simmer for 10-15 minutes until it thickens slightly. Add 1 1/2 tsp sugar (optional) to balance the acidity.
5. Combine Pasta and Sauce:
   • Add the cooked pasta to the skillet with the sauce. Toss the pasta well, ensuring it’s coated in the spicy marinara sauce. Add reserved pasta water if needed to adjust the sauce’s consistency.
6. Serve:
   • Plate the pasta and garnish with freshly chopped parsley. For an extra zing, squeeze a bit of lemon juice over the dish before serving (optional).

Notes

1. Scungilli Preparation

• Fresh vs Canned: Fresh scungilli offers a firmer texture and more natural sweetness, but canned scungilli is a great, convenient alternative. If using canned, make sure to drain and rinse it before adding to the sauce.
• Cooking Time: Scungilli should be sautéed lightly to avoid overcooking. Overcooked scungilli can become tough and rubbery, so it’s best to cook it just until heated through and slightly browned.

2. Pasta Selection

• Pasta Types: You can use spaghetti, linguine, or any long pasta for this dish. If you prefer, short pasta like penne or rigatoni can also work well, as they can hold more sauce.
• Cooking Pasta: Always cook the pasta al dente (firm to the bite) so that it doesn’t become mushy when mixed with the sauce. Remember to save some pasta water before draining to help adjust the sauce later.

3. Adjusting Spice Level

• Red Pepper Flakes: The dish’s spiciness can be adjusted by varying the amount of red pepper flakes. If you like it milder, use less; for a more intense heat, feel free to add more.
• Balance Heat: If the dish becomes too spicy, you can add a small pinch of sugar (or even a splash of cream) to balance out the heat.

4. Wine Choices

• White Wine: A dry white wine works best for deglazing the pan and adding acidity to the sauce. Sauvignon Blanc or Pinot Grigio are good options. Avoid sweet wines, as they may overpower the flavors.

5. Marinara Sauce

• Fresh vs Canned Tomatoes: You can use either fresh or canned tomatoes for the marinara. If using fresh, make sure to blanch and peel them before chopping. Canned crushed tomatoes are quick and convenient, and their flavor deepens when simmered.
• Simmer Time: The sauce should be simmered for at least 10-15 minutes to allow the flavors to meld together. The longer it simmers, the more robust the flavor will be.

6. Optional Ingredients

• Herbs and Garnish: Fresh parsley or basil adds a fresh, aromatic element to the dish. You can also top the pasta with a sprinkle of grated Parmesan cheese, though it’s not traditional for seafood pasta in Italy.
• Lemon: A squeeze of lemon juice right before serving can enhance the overall flavor, cutting through the richness of the sauce and adding brightness.

7. Make-Ahead Tips

• Leftovers: This dish can be stored in the refrigerator for up to 2-3 days. If you have leftovers, reheat gently on the stove with a splash of white wine or reserved pasta water to bring it back to life.
• Freezing: While you can freeze the marinara sauce separately, the pasta and seafood are best when freshly cooked.

8. Serving Suggestions

• Sides: Serve with a light side salad, some crusty bread to dip in the sauce, or roasted vegetables for a balanced meal.
• Wine Pairing: Pair this dish with a light, crisp white wine like Pinot Grigio or Vermentino, which complements the seafood and spicy flavors.

These notes should help you make adjustments to the dish and ensure it turns out perfectly every time!

You May Also Like

1. Linguine alle Vongole (Linguine with Clams)

A simple, yet delicious, pasta dish made with fresh clams, garlic, white wine, and olive oil. It’s light but flavorful, with a subtle brininess from the clams that pairs perfectly with pasta.

2. Frutti di Mare (Seafood Platter)

A mixed seafood platter that often includes shrimp, clams, mussels, calamari, and sometimes lobster or crab. Served chilled or lightly grilled, it’s a great starter or main dish to enjoy with a glass of crisp white wine.

3. Risotto ai Frutti di Mare (Seafood Risotto)

This creamy, comforting risotto is packed with various fresh seafood like shrimp, squid, and clams. The dish is made with Arborio rice, cooked slowly in a flavorful broth, and finished with a touch of butter and Parmesan.

4. Grilled Branzino (European Sea Bass)

A light and fresh fish dish where the branzino is grilled whole with herbs and lemon. The crispy skin and tender flesh make for a simple yet satisfying seafood meal, perfect alongside a salad or roasted vegetables.

5. Spaghetti Aglio e Olio

A simple but flavorful pasta dish made with olive oil, garlic, red pepper flakes, and parsley. It’s a lighter pasta option with a bit of spice and the perfect complement to any seafood dish.

6. Zuppa di Pesce (Italian Fish Soup)

A hearty Italian fish soup made with various fish, shellfish, and a rich tomato-based broth. It’s often served with toasted bread to soak up the flavorful soup, making it a perfect cozy meal for seafood lovers.

7. Capellini al Limone (Angel Hair Pasta with Lemon)

A refreshing pasta dish where angel hair pasta is tossed in a bright and tangy lemon sauce with a hint of garlic and olive oil. This is an excellent option if you’re looking for something light yet full of flavor.

These dishes all highlight the best of Italian seafood and are perfect for pairing with your Scungilli Pasta in Spicy Marinara/Fra Diavolo!

Italian Bowtie Pasta Salad with Tomatoes and Arugula

Ingredients:

• 12 oz bowtie pasta (farfalle)
• 1 1/2 cups cherry tomatoes, halved
• 2 cups fresh arugula, washed and dried
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, pitted and sliced (optional)
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated (optional)

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp honey (optional, for sweetness)
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool.
2. Prepare the Vegetables:
   • While the pasta is cooling, slice the cherry tomatoes in half, thinly slice the red onion, and chop the fresh basil. If using, slice the black olives as well.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, and honey (if using). Season with salt and pepper to taste. Adjust the dressing to your preference, adding more honey for sweetness or more vinegar for tang.
4. Assemble the Salad:
   • In a large mixing bowl, combine the cooled bowtie pasta, halved cherry tomatoes, arugula, red onion, and black olives (if using). Drizzle the dressing over the salad and toss everything together until well coated.
5. Finish the Salad:
   • Sprinkle the chopped basil and grated Parmesan cheese over the top of the salad for extra flavor and a beautiful presentation.
6. Serve:
   • Serve immediately or refrigerate for 30 minutes to let the flavors meld together. This salad can be made ahead and stored in the fridge for a few hours before serving.

Tips:

• Add Protein: For extra protein, you can add grilled chicken, shrimp, or even chickpeas to this salad.
• Make It Vegan: Omit the Parmesan cheese or use a dairy-free alternative.
• Customize: Feel free to add other veggies like cucumbers or bell peppers to give the salad more color and crunch.

This Italian Bowtie Pasta Salad with Tomatoes and Arugula is perfect for summer picnics, barbecues, or as a light meal on its own!

Trofie al Pesto Genovese with Green Beans and Potatoes

Here’s a delicious recipe for Trofie al Pesto Genovese with Green Beans and Potatoes, a classic dish from Liguria, Italy:

Ingredients:

• 12 oz trofie pasta (or any short pasta like fusilli)
• 1 1/2 cups green beans, trimmed and cut into 2-inch pieces
• 2 medium potatoes, peeled and cut into small cubes
• 1/4 cup Parmesan cheese, grated
• Salt, for seasoning

For the Pesto:

• 2 cups fresh basil leaves, packed
• 1/4 cup Pine nuts (or walnuts, for an alternative)
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1/4 cup Parmesan cheese, grated
• Salt to taste

Instructions:

1. Cook the Potatoes and Green Beans:
   • In a large pot of salted water, add the cubed potatoes and cook for about 5 minutes. After 5 minutes, add the green beans to the same pot and continue to cook for an additional 4-5 minutes, or until both the potatoes and green beans are tender.
   • Drain the potatoes and green beans, and set aside.
2. Cook the Pasta:
   • In the same pot of water, add the trofie pasta and cook according to package instructions, usually around 10-12 minutes, until al dente.
   • Once cooked, drain the pasta, reserving some pasta water to help thin the pesto sauce if needed.
3. Make the Pesto:
   • In a food processor or mortar and pestle, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Add a pinch of salt, and begin processing while gradually adding the olive oil. Continue blending until a smooth, vibrant green pesto forms. If it’s too thick, you can add a little bit of the reserved pasta water to reach your desired consistency.
4. Combine the Pasta with Vegetables and Pesto:
   • In a large mixing bowl, combine the cooked trofie pasta, green beans, potatoes, and pesto sauce. Toss everything together, adding a bit of pasta water if needed to help coat everything in the sauce evenly.
5. Finish the Dish:
   • Serve the dish in bowls, garnished with extra grated Parmesan cheese if desired.

Tips:

• Freshness of Pesto: For the best flavor, make the pesto fresh, but you can store it in an airtight container in the fridge for 2-3 days. If you want to keep it fresh longer, drizzle some extra olive oil on top before storing.
• Pine Nuts Substitute: If you don’t have pine nuts, you can substitute with walnuts or almonds for a slightly different taste.

This Trofie al Pesto Genovese with Green Beans and Potatoes is a fragrant, vibrant dish that beautifully showcases the classic pesto from Genoa, with the added freshness of vegetables and the heartiness of potatoes! Perfect for a light, summery meal or a comforting dinner.

Shrimp Arrabbiata Pasta ~ Spicy Shrimp Marinara

Ingredients:

• 12 oz pasta (spaghetti, linguine, or penne)
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley and Parmesan cheese (optional)

Instructions:

1. Cook Pasta: Boil pasta until al dente. Drain and set aside.
2. Cook Shrimp: Sauté shrimp in olive oil, 2-3 minutes per side. Remove and set aside.
3. Make Sauce: In the same skillet, sauté garlic, add red pepper flakes, crushed tomatoes, and simmer for 10-12 minutes.
4. Combine: Add shrimp back into the sauce, then toss with pasta.
5. Serve: Garnish with parsley and Parmesan, and serve immediately.

A simple, spicy, and flavorful shrimp pasta dish!

Creamy Ricotta Tomato Pasta

Here’s a short version for Creamy Ricotta Tomato Pasta:

Ingredients:

• 12 oz pasta
• 1 cup ricotta cheese
• 1 can crushed tomatoes (14 oz)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Fresh basil, chopped
• Salt, pepper, and Parmesan (optional)

Instructions:

1. Cook Pasta: Boil pasta until al dente, drain.
2. Make Sauce: Sauté garlic in olive oil, add crushed tomatoes, and simmer. Stir in ricotta until creamy.
3. Combine: Toss pasta in the sauce, add fresh basil.
4. Serve: Garnish with Parmesan and basil.

A creamy, easy-to-make tomato pasta with ricotta!

Health Benefits of Scungilli Pasta:

Benefit	Description

High in Protein

Essential for muscle growth and repair.

Omega-3 Fatty Acids

Supports heart health and reduces inflammation.

Low in Calories

Ideal for weight management.

Rich in Vitamins

Provides B12 for energy and red blood cell health.

Minerals

Contains zinc and selenium for immune support and antioxidants.

Supports Digestion

High protein and fiber help with digestion.

Anti-inflammatory

Omega-3s help reduce inflammation in the body.

Heart Health

Omega-3s and lean protein contribute to a healthy heart.

Bone Health

Provides calcium and phosphorus for strong bones.

Scungilli Pasta From DishBloom!

Share Your Twist

How do you like to put your unique spin on Scungilli Pasta in Spicy Marinara/Fra Diavolo? Whether it’s adding a secret ingredient or tweaking the spices, we’d love to hear how you make this dish your own!

Suggestions for your twist:

Spicy Touch: Increase the heat with fresh chili peppers or a dash of hot sauce if you like it extra spicy.

Add a Protein: Throw in some grilled shrimp or scallops for an extra seafood punch.

Vegetable Boost: Add spinach or arugula to the sauce for a fresh green element.

Cheese: Try adding a touch of fresh mozzarella or a sprinkle of pecorino for extra creaminess and flavor.

Herb Mix: Experiment with adding fresh thyme, basil, or oregano for added herbal depth.

FAQs: Scungilli Pasta

Frequently Asked Questions (FAQs)

What is Scungilli Pasta?

Scungilli Pasta is an Italian seafood dish featuring conch meat (scungilli) cooked in a spicy marinara sauce and served with pasta, offering a bold and flavorful meal.

Can I substitute the scungilli with another seafood?

Yes! You can substitute scungilli with other seafood like shrimp, squid, or clams, depending on your preference.

Is Scungilli Pasta spicy?

Yes, Scungilli Pasta in Spicy Marinara/Fra Diavolo is spicy, as it uses red pepper flakes in the marinara sauce. You can adjust the heat level by reducing or increasing the red pepper flakes.

Can I make this dish gluten-free?

Yes, simply use gluten-free pasta to make this dish suitable for those with gluten sensitivity.