Scungillisalad Recipes

Steps:

• Drain the scungilli and rinse under cold water.
• Sliced in bite-size pieces (if not already sliced).
• Toss sliced scungilli, celery, olives, garlic, salt and peppers.
• Mix together oil, lemon juice, lemon zest, salt, pepper cilanto and parsley.
• Add to scungilli mixture.
• Add bite size shrimp, if desired.
• Refrigerate and marinate for at least 30 minutes (or longer).
• Serve on a bed of lettuce.

Steps:

• OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
• Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
• Refrigerate for 30 minutes to let the flavors meld and enjoy!

Steps:

• In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry.
• In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve.
• In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine.

Steps:

• Cook and clean the scungilli as described on page 44, cooking them until almost but not quite tender, about 25 minutes. Reserve 2 cups of the cooking liquid and slice the scungilli thin.
• Make the sauce: Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the skillet, until golden, about 2 minutes. Add the scungilli and cook, turning the pieces continuously, until light golden, about 4 minutes. Season lightly with salt.
• Pour the tomatoes into the skillet, and add the crushed red pepper, 2 bay leaves, and oregano. Bring to a vigorous boil, season lightly with salt, and boil 10 minutes. Lower the heat so the sauce is at a lively simmer and cook until the scungilli are tender, about 30 minutes. Add the reserved scungilli-cooking liquid a little at a time to keep the consistency more or less the same as the sauce cooks. The finished sauce should not be too watery.
• While the sauce is simmering, bring 6 quarts of salted water to a boil in an 8-quart pot.
• When the scungilli are tender, reduce the heat under the skillet to very low. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until very al dente, about 5 minutes.
• Drain the pasta, return it to the pot, and ladle in about three-quarters of the sauce. Add the parsley and bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Simmer, tossing until the pasta is done, about 2 minutes. Check the seasoning, adding salt and crushed red pepper if necessary. Serve the pasta immediately in warm bowls, spooning the remaining sauce over the pasta.
• Prepare the marinara sauce as above, omitting the scungilli and simmering the sauce for a total of 20 minutes. Heat an additional 3 tablespoons of olive oil in a large skillet over medium-high heat, add 2 cloves crushed garlic, and cook until lightly browned. Add 1/2 pound sea scallops, each cut into two equal rounds and patted dry. Cook, stirring, until lightly browned, about 3 minutes. Remove the scallops with a slotted spoon and add 1/2 pound of medium-size shelled shrimp, deveined and cut into 1/2-inch pieces. Cook until the shrimp are bright pink on all sides. Stir the scallops and shrimp into the sauce, simmer 3 minutes, and proceed as above.