Scungilli Marinara

Scungilli Marinara

Serves 4


  • 400g/14 oz whelks, sliced thin
  • 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


  1. Brown garlic, onion and scungilli (that is, the whelks) in olive oil over a low heat for quite a long time until the whelks are quite soft.
  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.
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