1/2poundscungilli, without the shell - see recipe notes below
2stalks celery, peeled and thinly sliced
1/2medium onion, thinly sliced
1/4cupextra virgin olive oil
2tablespoonsred wine vinegar
3clovesgarlic, finely chopped
1/2teaspooncrushed red pepper
Freshly ground black pepper
2tablespoonsparsley, finely chopped
Place the scungilli in a stockpot and cover completely with cold water. Bring to a boil over high heat and reduce to a steady simmer.
Cook the scungilli until it can be fairly easily pierced with a knife, about 45 minutes to an hour.
Drain and allow to cool enough to handle. If necessary, clean as described in the recipe notes below.
Slice the cooled, cleaned scungilli as thinly as possible and place in a medium bowl.
Add the celery and onion.
Combine the remaining ingredients in a separate bowl, add to scungilli, celery and onion mixture and toss to coat well.
Taste and adjust the salt and pepper, if necessary.
Either serve at room temperature or chill a minimum of one hour before serving.
This recipe can be made a day in advance.
Tips for Making This Recipe
If you're not familiar, scungilli is a variety of whelk, similar to conch. The shell is quite large, about 6 to 8 inches in length.Most often scungilli is sold frozen and already shelled, although depending on where you live, you may be able to buy them fresh.If you do buy them frozen, defrost them in the refrigerator before cooking.To clean the scungilli after cooking, remove any hard cartilage you might find at the large end of the snail in addition to the brown sac that runs along the outer side and rinse before slicing.