Scungilli alla Momo
Momo's Signature Dish! (highly requested, but rarely served at Malio's)
  • 1 lb linguini
  • 1 lb fresh scungilli
  • ½ Cup olive oil
  • ½ Cup Italian white wine
  • 1 small onion-finely chopped
  • ½ cup of crushed fresh roma tomatoes
  • 2 garlic cloves-crushed
  • 1 teaspoon of oregano
  • 1 tablespoon of capers
  • 3 tea spoon of chopped basil
  • 1 tablespoon of red pepper, crushed
  • ½ Cup clam juice
  • salt and freshly ground pepper to taste
  • 1 tablespoon of chopped parsley

Place extra virgin olive oil in a large saute pan. When the oil is hot, add the onion, garlic and roma tomatoes until garlic is browned. Add the fresh scungilli until browned. Once you blend all the ingredients, add Italian white wine and clam juice to stop the cooking process. Season the sauce with oregano, fresh basil, crushed red pepper, and parsley. Reduce heat and cover. Cook the pasta separately, al dente. After the pasta is cooked, lay a bed of pasta on each plate and top with the Momo sauce. Have your broad serve it you with a nice glass of Pino Grigio and relax and enjoy it like a man of honor and respect! Salute!