How to Add Scungilli to Your Meals: Popular Scungilli Recipes

Incorporating Scungilli into Your Dishes

What is Scungili and The Best Scungilli Recipe Ideas

Scungilli is a term used to refer to the meat of the conch shell, a type of large sea snail. The term "scungilli" is commonly used in Italian-American cuisine, particularly in dishes influenced by Southern Italian cooking.

The meat is obtained by removing the tough shell of the conch and preparing the tenderized meat within. Scungilli has a unique texture.

It is both chewy and tender. Its flavor is subtly sweet and briny, with mild hints of the ocean. It is often used in salads, pasta dishes, and seafood stews to add a distinct taste and texture.

Even though it is low in fat and carbohydrates, scungilli is a good source of protein. It is rich in essential nutrients and minerals. These include vitamin E, potassium, and iron, as well as B12, folate, and vitamin B6.

What Does Scungilli Taste Like?

Scungilli has a flavor profile that is often described as subtly sweet, briny, and mildly oceanic. Its taste is similar to other seafood like clams or calamari but with its own distinct character.

The meat of scungilli absorbs the flavors of accompanying ingredients well, making it a versatile ingredient in various dishes. The texture of scungilli is chewy yet tender, offering a satisfying mouthfeel. Overall, scungilli provides a unique seafood experience with its delicate flavor and pleasing texture.


How Do You Clean Scungilli? 

Cleaning scungilli, or conch, is an important step to ensure its freshness and remove any impurities. Here's a general guide on how to clean scungilli:

  1. Start by rinsing the scungilli under cool running water to remove any surface debris.
  2. Scrub the exterior of the scungilli using a stiff brush or scrubbing pad. Focus particularly on the areas where the shell was attached. This helps remove any dirt or residue.
  3. Next, you'll need to remove the operculum, which is a hard, trapdoor-like structure on the shell's opening. Gently pry open the item using a small knife. Alternatively, use a pair of pliers to grasp and pull it out.
  4. Once the operculum is removed, insert the knife into the opening of the shell. Carefully cut along the edges to detach the meat from the shell. Take your time and be cautious to avoid injuring yourself.
  5. After removing the meat from the shell, you'll notice a tough, dark-colored skin covering the meat. This skin needs to be removed as well. Make a small incision on the side of the meat and carefully peel off the skin. You can use a knife or your fingers to do this, ensuring that you remove all the skin.
  6. Once the skin is removed, rinse the scungilli again under cool running water to wash away any residue.
  7. At this point, the scungilli is ready to be cooked according to your preferred recipe.

It is important to be aware that scungilli can be bought pre-cleaned and prepared from seafood markets or specialty stores. This can save time and effort that would otherwise be spent on cleaning it.

Here are some recipes to prepare with Scungilli:

Scungilli Fra Diavolo:

Scungilli Fra Diavolo:


  • 1 pound scungilli (conch), cleaned and sliced
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 1 teaspoon crushed red pepper flakes (adjust to your desired level of spiciness)
  • 1 can (14 ounces) crushed tomatoes
  • 1/4 cup white wine
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Linguine or spaghetti (cooked according to package instructions)


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the minced garlic, diced onion, and crushed red pepper flakes to the skillet. Sauté for about a minute until the garlic becomes fragrant and the onion is softened.
  3. Add the sliced scungilli to the skillet and cook for about 5-7 minutes until the scungilli is tender.
  4. Pour in the crushed tomatoes and white wine, stirring well to combine. Bring the mixture to a simmer.
  5. Sprinkle in the dried oregano, and season with salt and pepper to taste. Stir to incorporate the seasonings into the sauce.
  6. Reduce the heat to low. Let the sauce simmer for 15-20 minutes.
    This will allow the flavors to meld together. The sauce will also thicken slightly. Adjust the seasoning if needed.
  7. While the sauce simmers, cook the linguine or spaghetti according to the package instructions until al dente. Drain well.
  8. Serve the scungilli Fra Diavolo sauce over the cooked linguine or spaghetti. Garnish with freshly chopped parsley for a burst of freshness.
  9. Enjoy your Scungilli Fra Diavolo while it's still hot and flavorful!

Note: Feel free to customize the spiciness level by adjusting the amount of crushed red pepper flakes. You can also add other seafood like shrimp or clams to the sauce for a seafood medley version. Serve with a side of garlic bread or a fresh green salad for a complete meal.

Scungilli Caesar Salad:

Instead of making a seafood salad, how about you make Caesar salad with a twist by adding Scungilli instead!


Caesar Dressing:

  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon anchovy paste (optional, for added flavor)
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste


  1. Prepare the Caesar dressing by whisking together several ingredients in a small bowl. These ingredients include mayonnaise, lemon juice, Dijon mustard, minced garlic, anchovy paste (if using), Worcestershire sauce, salt, and pepper. Adjust the seasoning according to your taste preferences. Set aside.
  2. Heat a large skillet over medium heat and add the sliced scungilli. Cook the scungilli for about 5-7 minutes, stirring occasionally, until it is tender. Remove from heat and set aside to cool.
  3. In a large salad bowl, combine the chopped romaine lettuce, croutons, and grated Parmesan cheese.
  4. Add the cooled scungilli to the salad bowl.
  5. Pour the prepared Caesar dressing over the salad and toss everything together until the ingredients are well coated with the dressing.
  6. Serve the Scungilli Caesar Salad immediately, garnishing with additional Parmesan cheese if desired.

You can enhance your salad with extra toppings. Examples include cherry tomatoes, sliced cucumbers, and cooked bacon bits. These will add flavor and texture.

Feel free to adjust the quantities of ingredients according to your preferences and the number of servings needed. Enjoy this refreshing and flavorful Scungilli Caesar Salad as a starter or a light meal option.

Scungilli and Shrimp Risotto:

Scungilli and Shrimp Risotto:


  • 1 pound scungilli (conch), cleaned and sliced
  • 1/2 pound shrimp, peeled and deveined
  • 1 1/2 cups Arborio rice
  • 4 cups seafood or vegetable broth
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste


  1. In a large saucepan, bring the seafood or vegetable broth to a simmer. Keep it on low heat throughout the cooking process.
  2. In a separate large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant.
  3. Add the Arborio rice to the pan and stir to coat it with the butter and onion mixture. Cook for about 2 minutes, stirring frequently.
  4. Pour in the white wine and stir until it is absorbed by the rice.
  5. Begin adding the simmering broth to the rice, one ladleful at a time. Stir continuously and allow the rice to absorb the broth before adding more. Repeat this process until the rice is al dente, tender but still slightly firm to the bite. This should take around 20-25 minutes.
  6. In a separate skillet, cook the sliced scungilli and shrimp over medium heat until they are cooked through. This will take about 5-7 minutes. Season with salt and pepper to taste.
  7. Once the rice is cooked, add the cooked scungilli and shrimp to the risotto. Stir gently to incorporate them into the rice.
  8. Remove the risotto from heat and stir in the grated Parmesan cheese. Season with additional salt and pepper if needed.
  9. Let the risotto rest for a couple of minutes to allow the flavors to meld together.
  10. Serve the Scungilli and Shrimp Risotto in individual bowls, garnishing each portion with fresh parsley.

Note: You can adjust the consistency of the risotto by adding more broth if desired. Make sure to taste and adjust the seasoning as you go along. Enjoy this creamy and flavorful Scungilli and Shrimp Risotto as a satisfying main course.

Scungilli and Vegetable Stir-Fry

Scungilli and Vegetable Stir-Fry


  • 1 pound scungilli (conch), cleaned and sliced
  • 1 pound shrimp, peeled and deveined
  • 2 cups mixed vegetables (bell peppers, broccoli florets, snap peas, carrots, etc.), sliced or chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey (optional)
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • Cooked rice or noodles, for serving


  1. In a small bowl, whisk together the soy sauce, oyster sauce, and honey (if using). Set aside.
  2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
  3. Add the sliced scungilli and shrimp to the pan. Stir-fry for 2-3 minutes. Cook until they are slightly browned. Remove the scungilli and shrimp from the pan and set aside.
  4. Add the remaining tablespoon of vegetable oil to the same pan. Stir-fry the minced garlic and grated ginger for around 30 seconds. Continue stirring until the garlic and ginger are fragrant.
  5. Add the mixed vegetables to the pan and stir-fry for about 3-4 minutes until they are crisp-tender. Season with salt and pepper to taste.
  6. Return the cooked scungilli and shrimp to the pan with the vegetables and pour the sauce mixture over everything. Stir-fry for another 1-2 minutes until all the ingredients are coated with the sauce and heated through.
  7. Remove from heat and serve the Scungilli and Vegetable Stir-Fry over cooked rice or noodles.

Note: Adjust the cooking time of the vegetables based on your preference for crunchiness. You can also add other vegetables or adjust the quantities to suit your taste. Feel free to garnish with chopped green onions or sesame seeds for added flavor and presentation. Enjoy this savory and satisfying Scungilli and Vegetable Stir-Fry as a delicious and nutritious meal!


Scungilli opens a door to a world of culinary possibilities. You can choose from spicy and vibrant dishes, or light and refreshing creations.

From classic pasta recipes to invigorating salads and stir-fries, these scungilli recipes are sure to delight your taste buds. Explore the flavors and textures of scungilli and unleash your creativity in the kitchen. Enjoy the exquisite and unique seafood experience that scungilli brings to your table!


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