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Scungilli is no more than a fancy word for sea-snail, whelk a mollusk commonly found in the cold waters off New England. Conch as it’s labeled quite often is the warm water variety, actually. It’s not exactly widely popular, I don’t think it is a anyway. What I do know is that some people think of it as weird food. Living in NYC, born and raised its been an American-Italian staple. I grew up with it as part of the feast of seven fishes celebrated at Christmas time. It’s typically prepared two ways here. In spicy tomato sauce, how I love it or as cold salad served in olive oil and lemon marinade. I recommend the canned variety but only one brand rules, LaMonica. This brand is better than fresh. I know, it is the only exception I know to the NO canned food rule. Preparing fresh Scungilli is laborious and tricky. I don’t know anyone who makes it from scratch. In fact, I do know some Italian nonnas that would call you pazzo if you did. This is a really good thing… opening a can to get a wonderful delicious protein, a real luxury, NO?

It is very delicious indeed. A Sweet and bit size treat smothered in a great spicy tomato sauce is the quick and easy recipe I’m making tonight. It’s also high in protein, low in fat. See more nutritional facts below.

So here is a that quick Scungilli dinner recipe. All you need is a can of whole San Marzano tomatoes along with one small can of tomato paste and LaMonica Scungilli .

Start sauce in pot by heating sea salt, crushed red pepper flakes, chopped parsley and olive oil.

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Toss in hand crushed tomato and stir in the paste. Cook at low simmer for about an hour.

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Toss in Scungilli and let simmer another 5-10 more minutes. It’s so ready, Scungilli is pre-cooked. Can you say Amazing?!?

Plate with some arugula and black olives dressed with lemon and a drizzle of olive oil.

MANGIA!

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Why eat Scungilli?

Low FODMAP food

Calories 234
Fat – 1 gram – 2 percent saturated fat, zero trans fat
Sugar – 7 grams
Protein – 41 grams
Carbohydrates – 13 grams
Cholesterol – 110 milligrams
Sodium – 350 milligrams
Whelks are chock-full of important vitamins: riboflavin, niacin, folate, and vitamins A, C, B6, and B12. Eating a 3 ounce serving of steamed whelks provides 257% of the recommended daily allowance for vitamin B12.

– See more at: http://www.healthguideinfo.com/nutrition-information/p72701/#imgn_0