SCUNGILLI PASTA FRA DIAVOLO
Peter Komar | Maverick’s Vice President of Operations | Corporate
This pasta reminds me of dishes my Italian mother used to make. Simple, light, and full of flavor. Don’t be scared of “scungilli,” it’s conch, a shellfish you might’ve had in Florida or the Caribbean. Seafood pastas like this are a staple along Italy’s coast. The canned version is already tender, so be cautious of cooking time. Saffron and calabrian chili paste can ramp this simple sauce up even more.
Ingredients
32 oz Canned Scungilli (generally sold in cans) 4 oz Olive Oil .5 cup Chopped Parsley (curly or flat)
3-4 cloves of Thinly Sliced Garlic Salt and Black Pepper to taste .5 cup Dry White Cooking Wine 2 tsp Red Pepper Flakes 4 tsp Anchovy Paste 1 can/28 oz Crushed Tomatoes Spaghetti or Linguini (I prefer linguini)
Notes A little saffron can be nice as well, very little just a few rods, as it can be overpowering with the spiciness of the sauce. Conch/Scungilli is a tasty piece of Italian cuisine; it's prevalent in Mediterranean waters. If you use the anchovy paste, don't add salt without tasting it first. Substitute Calabrian chili paste for the pepper flakes if you are feeling fancy!
Instructions
1.Heat 2 to 3 tbsp of good quality olive oil in a large pan. Add chili peppers and garlic, sauté on low heat. Don’t let the garlic burn. Deglaze the pan with the white wine for 3 minutes. 2.Boil some salted water for the pasta and cook until al dente. 3.Open and strain the scungilli, discarding the liquid. Add the scungilli to the sauce and let it simmer for 3 to 4 minutes. Add the pepper and chopped parsley. Cooking too long will make the scungilli tough. 4.Add the cooked pasta and toss everything together to coat the pasta. 5.Now comes the controversial part: cheese or no cheese? Some “purists” say that any Italian pasta with seafood should not be garnished with cheese; to this, I say bunk! I add some shredded asiago to mine. Enjoy!
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