Recipe:
Tired of just throwing red meat into your spaghetti sauce? Here’s a great substitute with a locally-caught species, conch!
Makes 4-6 Servings
Ingredients:
3 oz. olive oil
1 small onion, minced
5 garlic cloves, crushed
1/4 cup Italian parsley, chopped
Jamie Eldredge and son, Jeff Eldredge F/V Yellowbird, Chatham MA
1/8 t. red pepper flakes
1/8 t. ground fennel seeds
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
4 oz. Chianti wine
3 oz. water
1 1/2 t. sugar
1 1/4 lbs. scungilli, chopped
1/4 cup fresh oregano
1 lb. thick spaghetti
Spaghetti con Scungilli by Chef Tony Pasquale of Terra Luna
Directions:
• Slowly sweat onions in olive oil over low heat, until lightly translucent, about 9 minutes.
• Add garlic and parsley and cook 5 minutes, being careful not to burn the garlic.
• Add red pepper and fennel seed and mix.
• Add tomatoes, tomato paste, wine, water and sugar and stir.
• Simmer over very low heat 10 minutes.
• Add scungilli and simmer an additional 30 minutes.
• Add oregano and stir.
• Cook pasta and drain.
• Reserve some of the pasta liquid to use if sauce seems too thick.
• Toss sauce with pasta.
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