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"I followed this recipe exactly and it was a hit with my Italian-American friends who can only get scungilli at their favorite restaurant. (I'm from "NORTH" Jersey I used canned Scungilli and drained it well and picked over and trimmed some of the pieces. A 16 oz can makes a small appetizer portion for 4 people. Use your best and fresh ingre..."
Aug 11, 2008 on Food.com