Ingredients
- 300 g spaghetti
- 1 kg snails
- 200 ml white vinegar
- 400 ml dry white wine
- 4 cloves (spice)
- 2 cloves garlic
- 1 onion
- 1 carrot
- 1 stick celery
- 1 bunch mixed herbs (sage, thyme, rosemary)
- Extra virgin olive oil
- 1 handful fresh parsley, chopped
- 1 red chili pepper, chopped
- 300 g peeled tomatoes
- Broth, as needed
- Salt and pepper, to taste
Instructions
Clean the Snails
Wash the snails thoroughly and place them in a bowl with salt and vinegar.
Cover and let them purge for about 2 hours, then rinse well.
Pre-Cook the Snails
Transfer the snails to a pot, cover with water and bring slowly to a boil.
Simmer for 5 minutes, then drain and rinse again.
Cook the Snails
Place the snails in a saucepan and pour in the white wine.
Add enough water to cover, along with the onion studded with cloves, carrot, celery, herbs, salt and pepper.
Cover and simmer gently for about 2 hours.
Prepare the Sauce
Let the snails cool, then remove them from their shells.
In a pan, heat olive oil and sauté the garlic.
Add the snails, chopped tomatoes, chili pepper and a few spoonfuls of broth.
Season with salt and simmer gently for about 1 hour.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Combine and Serve
Drain the pasta and toss with the snail sauce.
Serve immediately, garnished with freshly chopped parsley.