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Drain the scungilli from the two 15-ounce cans, rinse under cold water, and slice large pieces into bite-sized rings or chunks.
In a large mixing bowl, add the scungilli and then finely dice 1 stalk of celery, 0.5 small red onion, and 0.5 green bell pepper; add them to the bowl.
Finely chop fresh parsley until you have about 0.5 cup and add to the bowl.
In a small bowl, whisk together 0.25 cup extra virgin olive oil, juice of 1 large lemon, 2 minced garlic cloves, 0.5 teaspoon red pepper flakes, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
Pour the dressing over the scungilli and vegetables and toss gently until everything is evenly coated.
Cover the bowl and refrigerate for at least 2 hours (or overnight) to allow flavors to meld.
Before serving, give the salad another gentle toss and serve with crusty Italian bread if desired.