Procedure:

Thoroughly wash the snails and put them in a bowl with salt and vinegar, cover the Pan and let drain clams for 2 hours. Rinse and put them in a pot, cover with water and bring it all to a boil slowly. Simmer for 5 minutes; then drain and wash them again.

Put in saucepan and moisten with the wine; Add water to cover and add the onion studded with cloves, carrot, celery, bouquet garni of herbs, salt and pepper.

Cover the Pan and simmer for 2 hours.

Turn off the heat and leave to cool then remove the snails from shells, collect them in a pan and fry them in olive oil with the chopped garlic, add, after a while even the chopped tomato pulp, chopped chilli and a few spoonful of broth. Add salt and simmer gently for 1 hour.

Boil the spaghetti. divide them in dishes and toss with the sauce. Sprinkle finely chopped parsley and serve immediately.