Printable Area
Lumache di Mare: Sauteed Sea Snails
Recipe courtesy David Rocco
- Total Time:
- 40 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 4 servings
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*
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.