Authentic Italian Scungilli Recipe: A Seafood Delicacy

Discover the exquisite world of Italian seafood with our authentic scungilli recipe. Scungilli, the Italian name for conch, is a delectable seafood delicacy that brings the taste of the Mediterranean to your table. This traditional Italian dish has been enjoyed for generations and offers a unique flavor profile that seafood lovers cherish. Whether you’re already familiar with this maritime treasure or trying it for the first time, our comprehensive scungilli recipe will guide you through preparing this remarkable ingredient to perfection. From cleaning and preparation to creating mouthwatering dishes like scungilli salad or pasta, we’ll cover everything you need to know about how to cook scungilli properly.

What is Scungilli?

Scungilli is the Italian name for sea conch (or whelk), a type of large sea snail that has been a staple in Italian coastal cuisine for centuries. This seafood delicacy is particularly popular in Italian-American communities and traditional Italian seafood recipes. With its firm, meaty texture often compared to calamari but with a sweeter, more delicate flavor, scungilli offers a unique culinary experience.

How to Prepare Scungilli

Before diving into our scungilli recipes, it’s important to understand the preparation process. Scungilli can be purchased fresh, frozen, or canned. While canned is the most convenient option, fresh or frozen scungilli delivers the most authentic flavor for your Italian scungilli dish.

Preparing Fresh Scungilli

If you’re fortunate enough to find fresh scungilli, here’s how to prepare it properly:

1. Clean the shells thoroughly under cold running water
2. Remove the meat from the shells using a small fork
3. Remove and discard the intestinal tract and any dark parts
4. Clean the white meat thoroughly, removing any sand or grit
5. Soak in cold water with salt and lemon juice for 30 minutes
6. Rinse again thoroughly before cooking

Using Canned Scungilli

Canned scungilli is pre-cleaned and pre-cooked, making it convenient for quick recipes:

1. Drain the liquid completely
2. Rinse thoroughly under cold water
3. Pat dry with paper towels before using in recipes

Classic Scungilli Salad Recipe

PREPARATION TIME: 30 minutes
COOKING TIME: 0 minutes (if using canned); 45-60 minutes (if using fresh)
SERVINGS: 6
DIFFICULTY: Moderate

INGREDIENTS

• 2 pounds prepared scungilli (or 3 cans of canned scungilli, drained)
• 4 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 small red onion, thinly sliced
• 2 celery stalks, finely diced
• 1/4 cup fresh Italian parsley, chopped
• 1/4 cup Kalamata olives, pitted and halved (optional)
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper to taste

EQUIPMENT NEEDED

• Large pot (if cooking fresh scungilli)
• Sharp knife
• Cutting board
• Large mixing bowl
• Small bowl for dressing
• Whisk
• Serving platter

Spicy Scungilli in Red Sauce Recipe

PREPARATION TIME: 20 minutes
COOKING TIME: 30 minutes
SERVINGS: 4
DIFFICULTY: Easy

INGREDIENTS

• 2 pounds prepared scungilli (or 3 cans, drained)
• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust for spiciness)
• 1 (28 oz) can San Marzano tomatoes, crushed
• 1/4 cup dry white wine
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 pound linguine or spaghetti (for scungilli pasta)

EQUIPMENT NEEDED

• Large sauté pan or skillet
• Wooden spoon
• Large pot (for pasta)
• Colander
• Serving bowl

Step 1: Preparing the Scungilli

Preparing Fresh or Canned Scungilli

The foundation of any authentic Italian scungilli dish begins with properly prepared conch. You have two options:

For Fresh Scungilli:

1. Clean the scungilli thoroughly, removing any sand or impurities
2. Place in a large pot of salted water
3. Add a bay leaf, half an onion, and 2 tablespoons of vinegar to enhance flavor and tenderize
4. Bring to a simmer and cook for 45-60 minutes until tender (the exact time depends on size and freshness)
5. Test for doneness by piercing with a fork—it should yield easily

For Canned Scungilli:

1. Drain the liquid completely
2. Rinse thoroughly under cold water to remove any canning solution
3. Pat dry with paper towels to remove excess moisture

Final Preparation:
Slice the prepared scungilli into thin, bite-sized pieces. The ideal thickness is about ⅛-inch—thin enough to be tender but substantial enough to maintain the distinctive texture that makes scungilli so prized in Italian cuisine.

Note: Properly prepared scungilli should have a slight chew but shouldn’t be rubbery. If it’s your first time working with scungilli, don’t worry about achieving perfection—the delicate oceanic flavor will shine through regardless.

Step 2: Combine the Ingredients

Prepare the Scungilli Salad Mixture

In a large mixing bowl, combine the sliced scungilli with the julienned bell peppers, thinly sliced red onion, diced celery, chopped parsley, and halved Kalamata olives if using. This colorful combination creates the foundation of our authentic Italian seafood salad, balancing the tender texture of the scungilli with the crispness of fresh vegetables.

The key to this step is ensuring all ingredients are evenly distributed throughout the mixture. Use two large spoons or clean hands to gently toss the ingredients together, being careful not to break up the delicate scungilli pieces. The vibrant colors of the bell peppers, the purple hue of the red onions, and the green specks of parsley create not only a flavorful combination but also a visually appealing dish that honors the Italian tradition of eating with your eyes first.

Step 3: Prepare the Zesty Italian Dressing

Prepare the Zesty Italian Dressing

Now it’s time to create the vibrant dressing that will infuse our scungilli with classic Mediterranean flavors. In a small bowl, whisk together:

• 1/3 cup extra virgin olive oil
• Juice of 2 fresh lemons
• 2 tablespoons red wine vinegar
• 3 cloves of garlic, finely minced
• 1 teaspoon dried oregano (preferably Italian)
• 1/2 teaspoon red pepper flakes (adjust according to your heat preference)
• 1 teaspoon sea salt
• Freshly ground black pepper to taste

Whisk these ingredients vigorously until they emulsify into a smooth, cohesive dressing. The acid from the lemon juice and vinegar will create a perfect counterpoint to the richness of the scungilli, while the garlic and herbs provide aromatic depth. This dressing is quintessentially Italian—simple yet boldly flavored, allowing the seafood to shine while enhancing its natural sweetness.

Step 4: Marinate the Salad

Pour and Toss the Dressing

Now comes the moment where all your ingredients harmonize. Take the tangy dressing you’ve prepared and pour it evenly over your scungilli and vegetable mixture. Using two large spoons or tongs, gently toss everything together, ensuring each piece of scungilli is coated with the flavorful dressing.

Chef’s tip: Be careful not to overmix, as you want to maintain the integrity of both the tender scungilli and the crisp vegetables.

Allow Flavors to Develop

Cover the bowl tightly with plastic wrap or transfer to an airtight container. Place in the refrigerator for a minimum of 2 hours, though true Italian tradition suggests letting it rest overnight. This marination period is essential—the acidity from the lemon juice and vinegar will gently continue cooking the scungilli while infusing it with the aromatic herbs and spices.

The patient wait will be rewarded with a remarkable transformation as the individual components meld into a cohesive, flavor-packed delicacy that exemplifies authentic Italian seafood cuisine.

Step 5: Prepare the Aromatic Base for Red Sauce

Step 5: Prepare the Aromatic Base for Red Sauce

For the Spicy Scungilli in Red Sauce, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil begins to shimmer (but before it smokes), add 4 cloves of minced garlic and 1-2 teaspoons of red pepper flakes (adjust according to your heat preference).

Sauté the garlic and pepper flakes for about 1 minute, stirring constantly with a wooden spoon to prevent burning. You’ll know it’s ready when the mixture becomes wonderfully fragrant but the garlic hasn’t yet taken on any brown color. This aromatic oil will form the flavor foundation of your sauce, infusing the entire dish with classic Italian heat and garlic notes.

Tip: Keep the heat at medium—too high and the garlic will burn quickly, becoming bitter rather than sweet and aromatic.

Step 6: Create the Aromatic Tomato Sauce Base

Now it’s time to build our rich, flavorful sauce that will perfectly complement the delicate scungilli.

Pour ½ cup of good quality dry white wine into the hot skillet with your aromatics. A Pinot Grigio or Soave works wonderfully here, adding acidity and complexity. Allow the wine to simmer for 2 minutes, letting it reduce slightly and the alcohol to cook off while concentrating its flavor.

Once reduced, add 28 ounces of crushed San Marzano tomatoes to the skillet. The sweet intensity of San Marzano tomatoes is essential for an authentic Italian flavor profile. Sprinkle in 1 teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper.

Reduce the heat to medium-low and allow the sauce to simmer for a full 15 minutes, stirring occasionally to prevent any sticking at the bottom of the pan. This simmering period is crucial as it allows the tomatoes to break down slightly and the flavors to meld together beautifully. You’ll notice the sauce gradually thickening and developing a deeper red color as it reduces.

The aroma filling your kitchen at this point should be intoxicating—a perfect blend of wine, tomatoes, and herbs that signals the authentic Italian experience to come!

Step 7: Combining the Scungilli with the Sauce

Step 7

Now comes the moment when our dish truly becomes scungilli! Gently add your prepared conch meat to the simmering sauce, using a wooden spoon to fold it in carefully. Make sure each piece gets thoroughly coated with the flavorful sauce.

Allow the mixture to simmer for 10-15 minutes over low heat. This crucial cooking time serves two purposes: it ensures the scungilli reaches the perfect tender texture while also allowing it to absorb the rich flavors of your aromatic sauce. You’ll notice the scungilli taking on a deeper color as it marries with the tomato base.

Pro Tip: Monitor the consistency of your sauce during this final simmering phase. If you find it reducing too much or becoming too thick, simply add a few tablespoons of pasta water or fish stock to reach your desired consistency. The starch in pasta water also helps the sauce cling beautifully to both the scungilli and any pasta you might serve it with.

Step 8: Preparing the Pasta and Serving

Meanwhile, prepare your pasta:

1. Bring a large pot of salted water to a rolling boil
2. Cook your pasta according to package directions until it reaches the perfect al dente texture—tender but still firm to the bite
3. Before draining, reserve about 1/2 cup of the starchy pasta water (this can help thin your sauce if needed)
4. Drain the pasta in a colander

To serve your scungilli masterpiece:

• Stir fresh torn basil leaves and chopped Italian parsley into the simmering scungilli sauce just before serving
• You have two classic serving options:
• Option 1: Toss the pasta directly into the sauce, adding a splash of reserved pasta water to help the sauce coat every strand
• Option 2: Place a portion of pasta in each serving bowl and ladle the rich scungilli sauce over the top
• Finish each plate with a generous sprinkle of additional fresh herbs
• For an extra touch of flavor, offer grated Parmesan cheese at the table (though traditional Italian seafood dishes often skip cheese)

The contrast between the tender scungilli, aromatic sauce, and perfectly cooked pasta creates a truly authentic Italian dining experience that honors this classic seafood delicacy.

Baked Scungilli Recipe with Breadcrumbs

PREPARATION TIME: 25 minutes
COOKING TIME: 20 minutes
SERVINGS: 4
DIFFICULTY: Moderate

INGREDIENTS

• 2 pounds prepared scungilli, sliced
• 1 cup Italian-seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 3 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil, plus more for drizzling
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 2 tablespoons butter, melted
• Salt and pepper to taste
• Lemon wedges for serving

Traditional Scungilli Stew Recipe

PREPARATION TIME: 30 minutes
COOKING TIME: 2 hours
SERVINGS: 6
DIFFICULTY: Moderate

INGREDIENTS

• 2 pounds prepared scungilli, cut into bite-sized pieces
• 3 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 fennel bulb, diced
• 1 cup dry white wine
• 1 (28 oz) can whole peeled tomatoes, crushed by hand
• 2 cups fish stock or clam juice
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Crusty bread for serving

Storage and Preservation

Properly stored, cooked scungilli will last for 3-4 days in the refrigerator. Place it in an airtight container or wrap tightly with plastic wrap or aluminum foil. For longer storage, you can freeze cooked scungilli for up to 3 months. Thaw overnight in the refrigerator before using.

Canned scungilli, once opened, should be used within 2 days and stored in the refrigerator in a covered container, preferably glass or plastic.

Nutritional Information

Scungilli is not only delicious but also nutritious. It’s low in fat and calories while being rich in protein, making it an excellent addition to a healthy diet. A 3-ounce serving of scungilli contains approximately:

• Calories: 85-90
• Protein: 15g
• Fat: 1g
• Carbohydrates: 4g
• Cholesterol: 35mg
• Iron: 10% of daily value
• Vitamin B12: 25% of daily value

Where to Find Scungilli

Fresh scungilli can be found at specialty seafood markets, particularly in areas with large Italian-American communities. Canned scungilli is more widely available and can be found in Italian grocery stores, some well-stocked supermarkets, or online retailers. When purchasing canned scungilli, look for options packed in water rather than oil for more versatility in recipes.