PASTA WITH SAUCE WITH SNAILS

Course : First

Number of people : 4
Preparation time : 40m

Difficulty : Medium
Wine : Arneis “Chènia” Piedmont

Tips : Snails are not suitable for everyone, especially due to their texture and earthy flavour. However, this recipe can be enjoyable even for those who don't particularly like them.

Ingredients :
– Short pasta
400g
– Land snails
3 dozen
– Tomato puree
300ml
– Farmer's vegetable stock cube
1 Teaspoon
- Rosemary
1 sprig
- Garlic
1 clove
– Dried pepper
to taste
– Italian EVO oil
to taste
- White wine
1/2 glass

Pasta with snails in sauce

Preparation:

1 – Remove the snails from the shell, then clean and wash them under running water. Clean the rosemary sprig and set it aside.

2 – Put some water in a saucepan, bring it to the boil, add the farmer's stock cube and immerse the snails in it for about 15 minutes. Drain them and place them in a bowl.

3 – Boil the water for the pasta. In the meantime, peel the garlic clove, then place it whole in a pan with a drizzle of oil.

4 – Fry the garlic for a minute, add the previously drained snails and cook for another 2 minutes. Pour in the white wine and let it dry.

5 – Then remove the garlic clove and add the tomato puree. Cook for 10-15 minutes, stirring occasionally. If the sauce dries out too much, add a ladle of the pasta cooking water. Since the snails were previously cooked in the broth, thus gaining flavour, add salt at the end of cooking, if necessary. Always at the end of cooking, add the spicy dried pepper and the rosemary, mixing everything well.

6 – Once the pasta has cooked, drain it and sauté it in the pan together with the snails for a minute, mixing everything well.

7 – Serve, for those who wish, with grated cheese

YOU TOO EXPERIENCE THIS RECIPE BY BUYING YOUR SNAILS TODAY AND RECEIVING THEM TOMORROW.