How To Make Gomiti with Scungilli Bolognese - Best Recipe | Charleston Magazine

Name: How To Make Gomiti with Scungilli Bolognese - Best Recipe | Charleston Magazine
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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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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