SCUNGILLI ALLA MARINARA

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How to make Scungilli alla Marinara

Provided by @MakeItYours

Number Of Ingredients 7

8-10 oz. Prepared scungilli, finely diced (1/4 inch pieces)
3/4 cup clam broth or any liquid left from tinned or thawed scungilli (optional)
2 Cups of My Grandmother's Marinara Sauce
1/4 Cup Italian flat-leaf parsley, coarsely chopped
2 Tbs. Snipped fresh basil
Additional sprigs of parsley for garnish
1 lb cooked gemelli or other short pasta

Steps:

  • In a large, non-reactive saute pan, simmer the marinara sauce, scungilli, and any additional broth or liquid for 20-30 minutes.
  • Cook the pasta according to directions, but drain it when it is slightly underdone.
  • Add the drained pasta to the marinara and allow it to cook in the sauce till it has reached the al dente state. Stir in the herbs and serve the pasta and sauce in shallow bowls. Garnish with parsley sprigs.

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