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Ingredients
- 29 oz can scungilli
- 2 C celery
- 1/4 C Italian parsley, chopped
- 3 garlic cloves, minced
- 6 T EVOO
- 4 T lemon juice
- 1/2 t fresh ground black pepper
- Salt to taste
Preparation
Step 1
Drain scungilli and clean by rinsing under cold water. Clean any cartilage. Slice the cleaned scungili thinly and length wise. Toss with celery, garlic, pepper in bowl. Add oil, lemon juice and parsley, toss.