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.


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



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.



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.

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