seriously. I have this in my pantry. What would you do with it? Ingredients are listed as conch, water, salt, calcium disodium. I bought it at an Italian import store at the Italian Market in Philadelphia.
If the scungilli is whole, I would slice it thinly or dice it and add it to a marinara or other sauce and serve over pasta. I've only had scungilli at an Italian restaurant. The meat is a little chewy and it is delicious.