CANNED SCUNGILLI RECIPES

Name: Linguine with Clams Recipe
Prep time: 5 min
Cook time: 10 min
Yield: Serves 3 - 4
Ingredients: 12 ounces linguine; 3 Tablespoons butter; 3 cloves garlic, finely chopped; pinch of red pepper flakes (optional); ½ cup white wine or water; 2 pounds littleneck clams, cleaned; chopped fresh parsley, to garnish

LINGUINE WITH CLAMS RECIPE | CLAMS RECIPES - FULTON FISH ...

Linguine with Clams Recipe | Clams Recipes - Fulton Fish ... image

Linguine with clams is the ultimate in comfort food. Briny, sweet clams tossed with pasta plus a little heat from red pepper flakes and garlic, it’s a restaurant favorite for good reason. Our classic recipe comes together in 15 minutes!

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Prep Time 005 minutes

Cook Time 010 minutes

Yield Serves 3 - 4

Number Of Ingredients 7

Ingredients

12 ounces linguine
3 Tablespoons butter
3 cloves garlic, finely chopped
pinch of red pepper flakes (optional)
½ cup white wine or water
2 pounds littleneck clams, cleaned
chopped fresh parsley, to garnish

Steps:

1. Boil pasta until al dente. 2. While pasta is cooking, melt the butter in a large skillet. Add garlic and red pepper flakes, if using, and cook for 1 minute, being careful not to burn the garlic or it will be bitter. Add the white wine or water, bring to a boil and cook to reduce the liquid by half, 2-3 minutes. 3. Add the clams, cover with a tight-fitting lid, and cook until the clams have opened, 6-8 minutes. Discard any clams that remain unopened. Season to taste with salt and pepper. 4. Add the drained pasta to the clams and cook on low heat, stirring continuously for 1 minutes, to finishing cooking the pasta in the sauce. Garnish with parsley and serve.

BEST SCUNGILLI SALAD RECIPE - FOOD.COM - RECIPES, FOOD ...

Best Scungilli Salad Recipe - Food.com - Recipes, Food ... image

This is a Scungilli salad so easy to make. Scungilli has only 45 calories per serving so it's not only addictive it's awesome. Enjoy!

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces scungilli, sliced and cooked (can use canned)
2 stalks celery, chopped
1/2 cup red onion, chopped
2 tablespoons chopped Italian parsley (not curly!) or 2 tablespoons flat leaf parsley (not curly!)
8 ounces sliced and pitted black olives (drained)
2 tablespoons of your best olive oil
1 lemon, juice of, and strained
1 teaspoon sea salt
1/4 teaspoon ground black pepper
red pepper flakes (optional)
1 garlic clove, chopped finely

Steps:

OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
Refrigerate for 30 minutes to let the flavors meld and enjoy!

Nutrition Facts : Calories 296.5, FatContent 13.3, SaturatedFatContent 1.8, CholesterolContent 73.7, SodiumContent 1327.5, CarbohydrateContent 16.4, FiberContent 2.6, SugarContent 1.5, ProteinContent 28

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