Special equipment: Thin wooden skewers or sturdy toothpicks
To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.
In a saucepan, heat up the olive oil and saute the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately.
Provide guests with thin wooden skewers or sturdy toothpicks so that they can easily pick the snails out of the shells.
Recipe courtesy of David Rocco