SCUNGILLI FRA DIAVOLO OVER LINGUINE

Scungilli Fra Diavolo over Linguine image

Provided by @MakeItYours

Number Of Ingredients 7

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1 28 oz can cooked scungilli (conch) -- drained well
6 cloves garlic -- (4 sliced, 2 minced)
4 tb extra-virgin olive oil
1 28 oz can Cento Tomato Puree
1 ts Cento Pepperoncini
salt and pepper -- to taste
1 lb linguine

Steps:

Put a large pot of water on the stovetop and bring to a boil.
Meanwhile, place a skillet over MED heat. Add the oil and let it get hot, but NOT smoking. Add the sliced garlic and saute for 1 minute. Add the minced garlic. Do not brown. Sprinkle in the pepperoncini and then add the tomato puree. Simmer for 10 minues.
Cook the pasta according to package directions, until al dente. Drain well.
Add to sauce skillet and then add the scungilli. Toss for 1-2 minutes until scungilli is warmed through and pasta is coated well with sauce.
Serve sprinkled with a bit of parsley, if you wish.
Serve in warmed bowls with garlic bread.