Lumachine al Sugo

Name: Lumachine al Sugo (Snails in Tomato Sauce)
Yield: For 4
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 400 g (14 oz) tomato pulp (see pomodoro); 2 basil leaves; 1 garlic clove, finely chopped; 4 tbsp olive oil; 1 tbsp coarsely chopped flat-leaf parsley; 1 chilli, finely chopped; 1 kg (2¼ lb) small snails, possibly still dormant or closed

Snails in Tomato Sauce

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

The small snails collected in southern Italy in autumn are best for this dish. They are a real gastronomical amusement. If you manage to get small snails, they will not need purging and cleaning.

Ingredients

1 kg (2¼ lb) small snails, possibly still dormant or closed
4 tbsp olive oil

Europe
Italy
Main course
Gluten-free
Autumn
Mediterranean

Method

Wash the snails thoroughly. Heat the oil in a pan, add the garlic, chilli and parsley and fry for a few minutes. Add the tomatoes, basil leaves and snails, then cover and cook gently for 40 minutes. Season with salt and pepper to taste and serve with a pin to remove the snails from their shells.