Scungilli In Hot Sauce

1. 1

   If the scungilli are frozen, place them in a bowl with cold water to cover and put the bowl in the refrigerator to thaw, several hours or overnight; change water occasionally.

2. 2

   Rinse the scungilli. Begin cutting it into 1/4 inch slices; when you come to the dark tube filled with spongy matter, pull or cut it out and discard. The tube on the outside of the body does not need to be removed. Mines the pieces and pat dry.

3. 3

   In a large saucepan, heat the oil with garlic and crushed red pepper over medium low heat until the garlic is golden. Add the tomatoes, wine salt to taste. Bring to a simmer then reduce heat to low and cook for 15 minutes, stirring occasionally.

4. 4

   Add the scungilli and bring to a simmer. Cook stirring occasionally, for 30 minutes or until the scungilli is tender and the sauce has thickened. If sauce becomes too thick, add some water.

5. 5

   Meanwhile if using Friselle, sprinkle them with cool water. Let stand for 10 minutes

* Per serving · 4 servings · Values may vary.

No additional tips available.