SCUNGILLI MARINARA

1 1/2 lb. scungilli (pulp of conch), thinly sliced

3 tablespoon olive oil

2 cloves garlic

1 small onion, sliced thin

1 stalk celery, minced

2 cups canned tomatoes

2 tablespoon tomato sauce

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon basil, crushed

2 bay leaves

1/4 teaspoon hot pepper seeds

Boil scungilli about 15 minutes and drain. Place scungilli, oil, garlic, onion
and celery in large skillet and brown well. Remove garlic, add tomatoes,
tomato sauce and salt. Cover and cook slowly until scungilli seems well
cooked. Add oregano, basil, bay leaves and hot pepper seeds and cook 5 minutes
longer. Hot pepper may be omitted or a smaller quantity used, if so desired.
Serve hot.
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."