Sconcigli (spiny dye-murex molluscs) 1500 gr.
Sconcigli (pasta) 350 gr.
Fresh cherry tomatoes 100 gr.
(in the absence of peeled tomatoes 1 box of 400 gr.)
Extra virgin olive oil 100 cl.
Garlic 1 clove
White wine half a glass
Boil the molluscs in salted water for about half an hour. Drain by keeping some of the cooking liquid, let it cool then extract the molluscs from the shell with the help of a small knife (taking care to remove the small piece at the end).
Store some molluscs with the shell for decorating the dish.
In a pan fry the garlic in the oil, pour the cleaned molluscs, add the white wine letting it evaporate. Add the tomatoes and the parsley and cook for 5 minutes, adding, if necessary, the cooking liquid of the molluscs.
Cook the sconcigli pasta "al dente" in abundant boiling salted water. Drain and mix in a pan with the prepared sauce. Serve decorating with preserved hulls.