Scungilli6 Servings. This serves 6-8 unless there are too many scungilli hounds eating!Nutritional Informationcalories236kcalprotein6gfat19gcarbs30.6gfiber6.8gsugar6.6gsodium484mgcholesterol0mgsaturates2.5gtrans fat0gunsaturated fat15.2gIngredients3 pounds scungilli cooked and cleaned or 3 1lb.13oz.cans, Drain and save juice.1/2 cup oil (or more)1 teaspoon garlic minced or 1/2 head garlic cloves, pressed3 6 oz. cans tomato paste1 28 oz. can tomato puree2/3 cup Gallo hearty burgundy wine1 teaspoon salt1 teaspoon black pepper1/2 teaspoon cayenne or crushed red pepper (or to taste)DirectionsCut up scungilli into large slices.wash in cold water.In pot, place oilHeat and add garlic until lightly brown .Add tomato paste plus one paste can of water, two cans of drained juice, and the wine.Stir until well blended.Add salt, pepper, and hot pepper. Let simmer approx. 45 minutes, or until sauce is cooked.Add more wine or juice is too thick.Stir often to avoid sticking.Cook approx. 10 minutes or until tender. Add scungilli and heat thru.DO NOT OVERCOOK orwill be tough.Sauce should be sufficient for 1 pound of spaghetti or 1 1/2 pounds of linguini.Category: Seafood
Caliendo Cookbook