Wash the snails several times in plenty of water and vinegar, leaving them to soak a little each time so they can purge. Place the snails in a pan of cold water to which you add a few cloves of garlic and a few drops of vinegar and salt. Cover the pot and let it rest for about ten minutes so that the snails come out. Then light the heat and keep the flame very low, skimming the water every now and then. As soon as the water cools, turn up the heat and boil for 10 minutes. Drain, rinse and leave to dry on a cloth. Chop the dried tomatoes, chop the parsley, the chilli pepper (to taste) and mix everything with half a glass of oil and the breadcrumbs. Stuff each snail with this mixture, place them in a baking dish, drizzle them with a drizzle of oil and bake at 200° for 10 minutes.