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Scungilli Pasta

Scungilli Pasta in Spicy Marinara/Fra Diavolo

A flavorful and spicy pasta dish made with tender scungilli (conch meat) and a fiery marinara sauce. This dish combines seafood with the heat of red pepper flakes and garlic, creating a bold, savory meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: PASTA
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

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 optional
  • 1 tsp red pepper flakes adjust for heat
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges optional, for serving

Equipment

  • Large pot (for cooking pasta)
  • Large skillet (for making the sauce)
  • Wooden spoon or tongs (for stirring)
  • Colander (for draining pasta)
  • Knife and cutting board (for chopping garlic and parsley)

Method
 

  1. Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside, reserving some pasta water.
  2. Cook the Scungilli: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes. Add scungilli and cook for 2-3 minutes until lightly browned. Remove and set aside.
  3. Make the Sauce: In the same skillet, add crushed tomatoes, white wine (if using), red pepper flakes, and oregano. Simmer for 10-15 minutes, seasoning with salt and pepper.
  4. Combine: Add the cooked pasta and scungilli to the sauce, tossing everything to coat. Add reserved pasta water if needed for a smoother sauce.
  5. Serve: Garnish with chopped parsley and serve with lemon wedges (optional).

Notes

  • Adjust the Heat: You can control the spice level by adjusting the amount of red pepper flakes.
  • Wine: White wine adds acidity to balance the sauce, but you can skip it if preferred.
  • Make Ahead: The sauce can be made ahead and stored in the fridge for up to 2-3 days.
  • Garnish: Adding fresh lemon juice just before serving brightens the dish and balances the richness.
  • Scungilli Pasta