Ingredients

1 can of La Monica Scungilli (29 oz.) (rinsed & drained) 2 cloves of garlic (finely chopped) 1 small shallot (finely chopped) 4 tablespoons of EVOO 1 teaspoon of red pepper (to taste) 1 tablespoon of tomato paste 1/4 cup white wine 1 teaspoon black pepper 1 teaspoon of sea salt 1/2 cup fish stock 1 can 28 oz. San Marzano tomatoes (hand crushed) 2 tablespoons of butter 2 tablespoons fresh basil (hand chopped) 2 tablespoons of fresh parsley (finely chopped)

Preparation

Bring a large pot of salted water to a boil and cook linguini (al dente). Set aside and reserve a ladle of pasta water. Heat evoo in a large skillet, add shallot, garlic, salt, pepper, white wine, tomato paste and saute for 2 minutes until all is soft. Add the crushed tomatoes, fish stock, drained scungilli, butter, basil and parsley. (add pasta water as you desire) Cook all together for 8-10 minutes. In the same skillet add the linguini and mix all together with the scungilli sauce, ready to serve. Place in a large bowl and garnish with fresh basil. Serve hot.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation