Lumache di Mare: Sauteed Sea Snails

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 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
    • Special equipment: Thin wooden skewers or sturdy toothpicks*
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      Directions

      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.
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