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400g/14 oz whelks, sliced 5mm or 1/4 inch thick
3 cloves of garlic, thinly sliced
1 medium onion, chopped
5 tbsp olive oil
1 400g tin tomatoes, drained and sieved
230g/8oz tomato paste
1/2 tsp salt
1 tsp rosemary
1 bay leaf, crushed
1/2 tsp crushed, dried, red chillies
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1 Brown garlic, onion and scungilli in olive oil.
2 Add tomatoes, paste and salt. Simmer for five minutes then add rest of ingredients and cook for ten minutes over a medium heat.
3 Serve with a few slices of warm baguette or use as a sauce for pasta. |
