-
1
First defrost the scungilli for several hours in the refrigerator.
-
2
Put the scungilli in a large saucepan and pour in enough water to cover them by two fingers.
-
3
Drop in the bay leaves and bring the water to a boil over high heat.
-
4
Adjust the heat to simmering and cook until a fork pierces the scungilli easily and slips right out, about 30 minutes.
-
5
Place the scungilli, still in their shells, in a large pot.
-
6
Pour in enough water to cover by two fingers.
-
7
Drop in the bay leaves and bring the water to a boil over high heat.
-
8
Adjust the heat to simmering and cook 30 minutes.
-
9
Remove one of the scungilli and, with a fork, try to pry the meat out of its shell.
-
10
If it comes out easily and the fork slips out (as above), they are done.
-
11
If not, continue cooking and check the scungilli for doneness every few minutes.
-
12
Drain the scungilli, reserving 1/2 cup of the cooking liquid, and let them stand until cool enough to handle.
-
13
Clean the scungilli: Remove the hard, round cartilage from the fat end of the conch.
-
14
Look for the brown digestive sac that curls along the outer curved side of the tail, and remove that by scraping it out.
-
15
Slice the cleaned scungilli thin lengthwise.
-
16
Toss the sliced scungilli, celery, olives, garlic, hot pepper, and reserved cooking liquid in a large bowl.
-
17
Add oil and vinegar, parsley, and salt, toss, and serve.
