Recipe courtesy of David Rocco
Episode: Planet Sicily
Lumache di Mare: Sauteed Sea Snails
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 pounds/1.36 kg fresh sea snails, in shells
  • 1/4 cup/58 ml extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 fresh chile pepper, chopped
  • 1 cup/235 ml white wine
  • Salt, to taste
  • Bunch fresh flat-leaf parsley, leaves picked and chopped

Directions

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.

Cook's Note

Provide guests with thin wooden skewers or sturdy toothpicks so that they can easily pick the snails out of the shells.

IDEAS YOU'LL LOVE

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Grilled Seafood: Frutti di Mare alla Griglia

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Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana

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Stinging Nettle Tagliatelle with Frutti di Mare

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