I don’t post my “foodie” stuff unless they’re really delish, (the disasters remain between me & the trash can, LOL), and this IS DELICIOUS! Chef Dan and I have made “New Haven-Style Clam Pizzas” before- (Chef Dan makes them from scratch- I am the Jus-Rol Carb Queen, LOL), as well as white clam sauces for pasta, and, as I had a large can of scungilli (conch) in the pantry (from Bottega della Nonna), I decided to get creative, and create a Scungilli Pasta Sauce, as well as a Scungilli Pizza– & they turned out truly great!
I first made a Scungilli Sauce for Lemon Pasta, & then used the rest of the sauce, drained, for a Scungilli Jus-Rol Pizza! 
I made the sauce, as I usually do, by eye/to taste: I always start by sautéing a lot of crushed garlic in Italian olive oil. Then I added herbs (parsley, oregano, rosemary), my oven-dried red tomatoes & Italian yellow tomatoes, splashes of white Balsamic vinegar & semi-dry, white wine, a few drops of Boyajian Inc. Lemon Oil, grindings of cracked black JQ Dickenson Salt-Works Pepper and 424 below sea level – מלח גורמה מים המלח Israeli Dead Sea Salt. Then I added the liquid from the can of scungilli, & let it simmer until it became a delicious sauce, tasting and “tweaking” it along the way! Then I turned off the stove and added the chopped scungilli (conch), which is already cooked. I made the Italian Lemon Pasta “al dente” (“to the tooth”), & tossed it around in the sauce & let it soak it up. It turned out Excellent, and I urge you to get creative like that in the kitchen and “whip something up” with what you have in the pantry! The scungilli, Italian olive oil, yellow tomatoes, and lemon pasta are all from “Bottega della Nonna“, the excellent online store of Cooking with Nonna.
To make the Scungilli Jus-Rol Pizza 
I used the rest of the sauce, drained. Similar to the clam pizzas we’ve made, this one was topped first with a light layer of grated Parm, then smashed Italian Yellow Tomatoes, and then the drained scungilli sauce, a sprinkle of oregano, &, finally, with shredded Mozzarella & Parm. It was EXCELLENT, and we inhaled it in 3 minutes flat! The second photo shows it partially topped, so you can see the layers of foodie joy underneath all that cheese! TIPS: I pre-bake the rolled-out Jus-Roll pizza on its baking paper on a pizza pan at 425F for 5 minutes before topping it. Then I layer the toppings, usually beginning with a light layer of grated Parm. Mozzarella always goes on last, on top, as other cheeses burn too quickly. I then bake it at 425F for about 12 or 13 minutes, as that is usually all it takes to make it perfetto!)
