How To Make Gomiti with Scungilli Bolognese - Best Recipe | Charleston Magazine
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Ingredients
- 1 lb. cleaned conch
- 1/2 cup olive oil
- 1/3 cup diced carrots
- 1/3 cup diced celery
- 1/3 cup diced onions
- 4 cloves garlic, thinly sliced
- 32 oz. canned whole peeled tomatoes (preferably San Marzano), hand-crushed with liquid
- 2 bay leaves
- 1 sprig fresh thyme
- Fine sea salt, to taste
- 24 oz. dried gomiti or penne rigate
- 1 stick unsalted butter
- 1/3 cup chopped fresh flat-leaf parsley
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