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

Browse by ingredient

Instructions

1. Special equipment: Thin wooden skewers or sturdy toothpicks
2. 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.
3. 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.