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Scungilli Pasta is a quick and easy seafood pasta recipe that you can enjoy all year long, but that’s traditionally made for Christmas Eve dinner (La Vigilia di Natale) by many Italian Americans during the annual Feast of the Seven Fishes. The mild and chewy seafood is added to a spicy marinara/fra diavolo sauce made with tomato, lots of garlic, herbs, anchovy, wine and hot peppers.
While scungilli (pronounced scoon-jee-lee) is not your everyday seafood, it’s actually a perfect choice for a last-minute seafood pasta recipe. It also makes a great, light and summery scungilli salad recipe in a pinch.
This particular scungilli fra diavolo recipe is a staple for many east coast Italian-American families at Christmas time for the Feast of the Seven Fishes, especially those living in the Philadelphia, New Jersey and New York City-metropolitan areas. (Believe it or not, most people don’t even know what scungilli is outside of these areas.)
What is Scungilli and What Does It Taste Like?
The word “scungilli” comes from the Italian word “conchiglia”, which means shell, and the Neapolitan word “sconsiglio”, which means conch. It refers to the meat from a sea conch or whelk, a type of large sea snail with a large spiraling shell.
Scungilli has a mild, sweet, delicate and slightly briny flavor with a texture similar to perfectly cooked calamari–tender and firm, slightly dense and chewy. Since it absorbs flavors well, it’s so delicious in this scungilli marinara. It’s also well-known in salads, like this Scungilli Salad recipe.
Scungilli Pasta Fra Diavolo
This recipe has serious pasta arrabbiata vibes with a bit of puttanesca thrown in and a distinct seafood slant.
Like in the angry pasta, I use more than one form of heat in this recipe–both red pepper flakes and pickled hot cherry peppers (along with some of is briny marinade). Seafood and spicy tomato sauces go together like peanut butter and jelly, in my humble opinion (just like in this Calamari Pasta Fra Diavolo). Having said this, you can keep this scungilli pasta recipe non-spicy by just limiting or eliminating the hot peppers if you prefer.
Like puttanesca, this scungilli marinara contains white wine and anchovy. Wine adds so much flavor as well as some acidity, while the anchovies (or anchovy paste) amp up the fishiness/seafood-ness of the sauce. Since the scungilli itself is only added at the very end to just heat through, the anchovy is key here.
And that’s an important point to note! The canned scungilli is already cooked and just needs to be heated up in the sauce at the end before adding the pasta. It’s important not to really cook the scungilli as it will become tough!
Believe me when I say that all of these flavors together with the tender conch are so, so good! And with the pre-cooked canned scungilli, this recipe is seriously easy and only takes thirty minutes to make.
If you love seafood, don’t hesitate to include this recipe on your Christmas Eve table this year. And, be sure to round out your menu with some classic Italian-inspired antipasti like artichoke hearts oreganata, sautéed peppers with olives and capers, roasted peppers or fried peppers, Sicilian caponata or marinated mushrooms. And, don’t forget to make some homemade chili oil as well to pass around the table. Mangia bene!
Main Ingredient Notes
Here are the main ingredients we’ll be using in this Scungilli Pasta recipe:
- Scungilli (canned): While scungilli is sometimes available fresh or frozen (depending on where you live), I use precooked, canned, sliced scungilli in this recipe for convenience and consistency. You can use either regular size (i.e., original scungilli) or petite scungilli in this recipe. I used regular and cut some of the larger pieces down a bit, but also left some larger pieces as well because that’s how I roll! I always use La Monica brand which can generally be found in the grocery aisles near other canned fish. You can also order it online. The main thing to remember here is that the canned scungilli is already cooked and just needs to be heated up in the sauce before adding the pasta. It’s important not to really cook the scungilli as it will become tough! This is very important!
- Hot Peppers: This recipe has two forms of heat, each imparting not only fire, but also layers of flavor: dried red pepper flakes and vinegar-marinated hot cherry peppers (along with some of the marinade). But, you can actually use whatever hot peppers that you like, even fresh! (I do recommend the vinegar-marinated chili peppers regardless, though–their brininess makes the dish!) And, if you still want more heat, either increase the amount of red pepper flakes or add ½ Tbsp Calabrian chili paste if you have some on hand.
- Tomatoes: I generally prefer to use whole Italian plum tomatoes and then hand crush them as they are less processed than other types, plus I prefer a chunky sauce. However, you can also use diced tomatoes, passata or crushed (if you prefer a smoother sauce) in this recipe.
- Anchovy: To amp up the fishiness/seafood-ness of this sauce, anchovies (or anchovy paste) are sautéed at the beginning of the recipe along with the aromatics, and they complement the other ingredients in the sauce perfectly. Since the scungilli itself is only added at the very end to just heat through, the anchovy is key here.
- Wine: Use a dry white wine, such as Pinot Grigio, to round out the flavors of the sauce and also add some acidity. If you prefer to not use wine, you can just leave it out.
- Garlic and Fresh Parsley: Garlic and herbs are important aromatics in the recipe. Fresh parsley is preferred, but can be substituted with a small amount of dried in a pinch. If you use dried herbs, add all of them at the same time as the tomatoes so that they are able to rehydrate. Fra Diavolo sauce tends to have more garlic than others, but use as much or as little garlic as you like!
- Pasta: I made this dish with linguine and think it’s best with a long pasta–whether thin like angel hair or thick like bucatini. Having said this, it would honestly work with any and all pasta shapes, short or long.
- Extra Virgin Olive Oil: Used to sauté the aromatics and anchovy and add some final richness to the finished pasta. Use a great quality olive oil for final drizzling. You can also use some or all of the anchovy oil here.
How to Make Scungilli Pasta
- Rinse the scungilli well under cold running water. Then, strain it and let it stand for a few minutes, allowing as much water to drain off as possible. Set it aside as you prep and gather the other ingredients. Put a large pot of water on to boil for the pasta.
- PRO-TIP: If there are any large pieces of scungilli, slice them into smaller, bite-sized pieces, if desired.
- Heat olive oil, half the parsley, garlic, anchovies or anchovy paste and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown, about 3 to 4 minutes. Stir a few times and break up the anchovies, which will dissolve into the oil.
- Add the diced hot cherry peppers and their liquid, then the white wine, and scrape up any brown bits on the bottom of the pan.
- Then, add the tomatoes, salt and black pepper and stir until well-combined. Cover and bring the tomato mixture to a simmer and simmer, partially covered, for 10 to 12 minutes or so to reduce and thicken the sauce, stirring occasionally. Taste and adjust seasonings. Then, hold the sauce on warm.
- Once the water comes to a boil, add pasta to salted water and cook it for 2 minutes less than the package instructions, or two minutes less than al dente.
- When the pasta is about halfway-cooked, increase the heat of the sauce to medium-low and add the drained scungilli to it, mixing well. Note that the canned scungilli is already cooked and just needs to be heated up in the sauce before adding the pasta. It’s important not to really cook the scungilli as it will become tough!
- Once the pasta is ready, transfer it to the spicy scungilli marinara sauce along with about ½ cup of the starchy pasta water (to start) and increase the heat to medium. Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors! Add additional pasta water if more moisture is needed.
- Once the pasta is al dente, turn off the heat, fold in the remaining parsley and drizzle a healthy glug of high-quality olive oil over the pasta, stir and serve. That’s it!
Frequently Asked Questions
I always buy pre-cooked, canned scungilli, which I find in the grocery store aisle along with other canned seafood (like clams) or in the international foods aisle. But not all supermarkets carry it. The conch brand that I use, La Monica Foods, is also available online. You can use either regular size (i.e., original scungilli) or petite scungilli in this recipe.
Italian specialty stores will also likely carry it. If you see it, buy it! Even if you don’t plan to use it right away, it’s a canned, shelf-stable product and can be held for awhile before using. Also, although rarer, some places sell raw, shelled, frozen scungilli/conch/whelk meat, which will need to be thawed and then cooked.
Finally, you may be able to find live whelks at your fish market if you live in an area where they’re routinely fished (such as spots in Maine or Massachusetts), but there is a process to clean and cook them. (See next question.)
I don’t recommend fresh scungilli in this fra diavolo. The beauty of this recipe is that it is so easy and quick to make with the high-quality canned product! Plus, the canned product is reliably tender.
If you get fresh welks/conch, you’ll have your work cut out for you. You have to purge them of their waste, which is generally a two-day process. Then, you will have to cook, shuck and slice them. Here’s a video that shows you how to prepare and cook them.
If you can’t find scungilli at the grocery store or just want to make this recipe with something else, I suggest canned clams. In fact, this scungilli fra diavolo recipe will actually be quite delicious with canned clams.
No, they are different. Scungilli is a gastropod or sea snail which is commonly known as Atlantic conch, murex, or welk. Scungilli are the larger version of the welk, sometimes called channeled or knobbed welk, and often caught off of Long Island Sound, Cape Cod, and Peconic Bay.
However, like calamari, you should cook conch very quickly so that it does not get rubbery.
More Italian Seafood and Fish Recipes
- Italian Baccala Fritters
- Scungilli Salad
- Baccala Livornese in Tomato Sauce with Potatoes
- Stuffed Calamari in Tomato Sauce
- Pan-Fried Smelts
- Italian Baccala Salad
- Stoccafisso ~ Baked (Air Dried) Cod, a.k.a., Stockfish
- Crispy Baked Calamari
- Linguine with Clams in a Red Sauce
- Mussels Marinara in Red Sauce (Zuppa di Mussels)
- Baked Stuffed Clams Oreganata
- Baked Shrimp Oreganata in White Wine Lemon Butter
- Sautéed Clams in Red Sauce (Zuppa di Clams)
- Spaghetti and Crabs
- Calamari, Potato and Peas
- Calamari Sauce Fra Diavolo with Bucatini
- Shrimp Scampi Pasta with Arugula
- Spicy Garlic Shrimp
- Spicy Sautéed Calamari (Not Fried)
TOP TIPS FOR SCUNGILLI PASTA
- Just Heat the Scungilli! The canned scungilli is already cooked and just needs to be heated up in the sauce before adding the pasta. It’s important not to really cook the scungilli as it will become tough! This is very important!
- Heat Level: Make this scungilli fra diavolo as hot as you want! Use none, some or all of the cherry pepper seeds. The more you include, the hotter the pasta will be. I used half the seeds of 3 cherry peppers in this recipe and it was perfect. Don’t forget the 2 Tbsp of the vinegar marinade as that adds so much flavor! And, if you still want more heat, either increase the amount of red pepper flakes or add ½ Tbsp Calabrian chili paste if you have some on hand.
- Tomatoes: I generally prefer to use whole canned tomatoes in this scungilli fra diavolo and then hand crush them as they are less processed than other types, plus I prefer a chunky sauce. However, you can also use diced tomatoes, passata or crushed (if you prefer a smoother sauce) in this recipe. Also, choose a high-quality canned tomato, such as a San Marzano tomato, for this recipe. As there are so few ingredients, their quality really matters.
- Recipe Variations: For a briny, savory and umami punch, add some drained capers and/or chopped black, oil-cured olives to the pan along with the garlic. And, for a bit more heartiness, fold in some thawed, frozen green peas to the sauce towards the end, just to heat them through.
- Serving Suggestions: Most people love to serve Spicy Scungilli Marinara on Christmas Eve as part of the Feast of the Seven Fishes meal. You might be surprised at how much you like this dish and want to make it all year long. It’s perfect for a simple weeknight dinner–it only takes about 30 minutes to prepare!
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried this Scungilli Pasta Fra Diavolo recipe, please let me know how it went in the comments below. I love hearing from you!
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Scungilli Pasta in Spicy Marinara/Fra Diavolo
Equipment
- Dutch oven (or large skillet)
- Large Skillet (or Dutch Oven)
Ingredients
- 1 (29-ounce) can scungilli (sliced conch) (See Notes.)
- ¼ cup olive oil
- ½ cup chopped flat-leaf parsley, divided
- 3-4 Tbsp chopped or thinly sliced garlic (use more or less, as desired)
- 8 anchovy filets or 4 tsp anchovy paste
- ½ tsp crushed red pepper (or more, if desired)
- ¼ cup small diced hot cherry peppers marinated in vinegar, cored (about 3 peppers) See Notes about seeds.
- 2 Tbsp vinegar marinade from cherry peppers
- ½ cup dry white wine such as Pinot Grigio
- 1 (28-ounce) can whole tomatoes, crushed by hand + ¼ can water (See Notes.)
- ½ tsp salt
- Pinch black pepper
- 1 pound linguine or other long pasta + salt for pasta water
- Extra virgin olive oil for finishing
Instructions
- RINSE & DRAIN: Open the can of scungilli and pour all contents into a large strainer or colander. (Don’t use the juice from the can–discard it.) Then, rinse well under cold running water. (Sometimes I will also let the scungilli soak in cold water for a minute or two.) Shake the strainer or colander a couple times, then let it stand for a few minutes, allowing as much water to drain off as possible. Set the scungilli aside to continue to drain as you prepare the remaining ingredients and the sauce.(Please see the section above in the blog post for Step-By-Step instructions with photos.)1 (29-ounce) can scungilli
- PREP: Prep and gather all ingredients according to the specifications above. If there are any large pieces of scungilli, slice them into smaller, bite-sized pieces, if desired. Put a large pot of water on to boil for the pasta.
- SAUTÉ: Combine the olive oil, half the parsley, garlic, anchovies or anchovy paste and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown, about 3 to 4 minutes. Stir a few times and break up the anchovies, which will dissolve into the oil.¼ cup olive oil, 3-4 Tbsp chopped or thinly sliced garlic, 8 anchovy filets or 4 tsp anchovy paste, ½ tsp crushed red pepper
- Add the diced hot cherry peppers and their liquid, then the white wine, and scrape up any brown bits on the bottom of the pan.¼ cup small diced hot cherry peppers marinated in vinegar,, 2 Tbsp vinegar marinade from cherry peppers, ½ cup dry white wine
- Then, add the tomatoes, salt and black pepper and stir until well-combined.1 (28-ounce) can whole tomatoes,, ½ tsp salt, Pinch black pepper
- Cover and bring the tomato mixture to a simmer and simmer, partially covered, for 10 to 12 minutes or so to reduce and thicken the sauce. Taste and adjust seasonings. Then, hold the sauce on warm.
- Once the water comes to a boil, add salt, then the pasta and cook it for 2 minutes less than the package instructions, or two minutes less than al dente.1 pound linguine
- When the pasta is about halfway-cooked, increase the heat of the sauce to medium-low and add the drained scungilli to it, mixing well. Note that the canned scungilli is already cooked and just needs to be heated up in the sauce before adding the pasta. It’s important not to really cook the scungilli as it will become tough!
- Once the pasta is ready, transfer it to the spicy scungilli marinara sauce along with about ½ cup of the starchy pasta water (to start) and increase the heat to medium. Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors! Add additional pasta water if more moisture is needed.
- Once the pasta is al dente, turn off the heat, fold in the remaining parsley and drizzle a healthy glug of high-quality olive oil over the pasta, stir and serve. Buon Appetito!
Notes
- You can use either regular size (i.e., original scungilli) or petite scungilli in this recipe. I used regular and cut some of the larger pieces down a bit, but also left some larger pieces as well because that’s how I roll! I always use La Monica brand which can generally be found in the grocery aisles near other canned fish. You can also order it online.
- Make this scungilli fra diavolo as hot as you want! Use none, some or all of the cherry pepper seeds. The more you include, the hotter the pasta will be. I used half the seeds of 3 cherry peppers in this recipe and it was perfect. Don’t forget the 2 Tbsp of the vinegar marinade as that adds so much flavor! And, if you still want more heat, either increase the amount of red pepper flakes or add ½ Tbsp Calabrian chili paste if you have some on hand.
- I generally prefer to use whole canned tomatoes and then hand crush them as they are less processed than other types, plus I prefer a chunky sauce. However, you can also use diced tomatoes, passata or crushed (if you prefer a smoother sauce) in this recipe.
- *As I mentioned above, the canned scungilli is already cooked and just needs to be heated up in the sauce before adding the pasta. It’s important not to really cook the scungilli as it will become tough!
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1 1/2 – 2 Tbsp salt.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Use a really great, extra virgin olive oil to drizzle over the finished pasta–it makes all the difference!
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
