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1
Cook and clean the scungilli as described on page 44, cooking them until almost but not quite tender, about 25 minutes.
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2
Reserve 2 cups of the cooking liquid and slice the scungilli thin.
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3
Make the sauce: Heat the olive oil in a large skillet over medium heat.
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4
Scatter the garlic over the oil and cook, shaking the skillet, until golden, about 2 minutes.
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5
Add the scungilli and cook, turning the pieces continuously, until light golden, about 4 minutes.
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6
Season lightly with salt.
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7
Pour the tomatoes into the skillet, and add the crushed red pepper, 2 bay leaves, and oregano.
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8
Bring to a vigorous boil, season lightly with salt, and boil 10 minutes.
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9
Lower the heat so the sauce is at a lively simmer and cook until the scungilli are tender, about 30 minutes.
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10
Add the reserved scungilli-cooking liquid a little at a time to keep the consistency more or less the same as the sauce cooks.
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11
The finished sauce should not be too watery.
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12
While the sauce is simmering, bring 6 quarts of salted water to a boil in an 8-quart pot.
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13
When the scungilli are tender, reduce the heat under the skillet to very low.
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14
Stir the linguine into the boiling water.
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15
Return to a boil, stirring frequently.
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16
Cook the pasta, semi-covered, stirring occasionally, until very al dente, about 5 minutes.
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17
Drain the pasta, return it to the pot, and ladle in about three-quarters of the sauce.
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18
Add the parsley and bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
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19
Simmer, tossing until the pasta is done, about 2 minutes.
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20
Check the seasoning, adding salt and crushed red pepper if necessary.
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21
Serve the pasta immediately in warm bowls, spooning the remaining sauce over the pasta.
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22
Prepare the marinara sauce as above, omitting the scungilli and simmering the sauce for a total of 20 minutes.
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23
Heat an additional 3 tablespoons of olive oil in a large skillet over medium-high heat, add 2 cloves crushed garlic, and cook until lightly browned.
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24
Add 1/2 pound sea scallops, each cut into two equal rounds and patted dry.
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25
Cook, stirring, until lightly browned, about 3 minutes.
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26
Remove the scallops with a slotted spoon and add 1/2 pound of medium-size shelled shrimp, deveined and cut into 1/2-inch pieces.
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27
Cook until the shrimp are bright pink on all sides.
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28
Stir the scallops and shrimp into the sauce, simmer 3 minutes, and proceed as above.
