Recipe(tried): Scungilli Marinara

1/2 lb scungilli(pulp of conch) thinly sliced, 3 tbls olive oil, 2 cloves garlic, 1 sm onion,sliced thin, 1 stalk celery,minced, 2 cups canned tomatoes, 2 tbls tomato sauce, 1/2 tea salt, 1/2 tea oregano, 1/2 tea basil, 2 bay leaves, 1/4 tea crushed red pepper. Boil scungilli about l5 min and drain. Place oil, scungilli, garlic, onion & celery in large skillet and brown well. Remove garlic, add tomatoes, sauce and salt, cover and cook slowly til scungilli seems well cooked. Add oregano, basil, bay leaves & crushed red pepper and cook 5 minutes longer. Serve hot. Serves 4