Snail Spaghetti Recipe
I will give this recipe with no measurements, since I assume you know how to cook pasta, and the rest of the ingredients are really a matter of taste. The snails of course, depend on availability.
Ingredients
First Preparation
- Snails (Purged)
- Salt
- Lemon peel (wax free lemons)
- Bay Leaves
- Onion, halved
- Peppercorns
For the Pasta
- The above prepared snails
- Garlic, finely chopped
- Chilli, chopped
- Verjuice
- Parsley, chopped
- Olive Oil
- Butter
- Spaghetti
- Salt and Pepper, to taste
Preparation
- Wash the snails well in several changes of cold water
- Plunge the snails in salted boiling water, removing any froth that rises to the surface
- After 5 minutes, drain the snails and boil in more salted water with the lemon peel, onions, bay leaves and peppercorns
- Continue cooking for 2 hours, removing any further froth
- When the snails are done they should be easy to remove from their shells. Drain the snails and rinse them in fresh boiled water
To make the pasta
- Remove the snails from the shells. If your snails are large, you might want to cut them in half. Drain well
- Boil your spaghetti in plenty of salted water. When cooked al dente, drain and keep aside
- Heat some olive oil and butter in a sauce pan and fry the garlic and chilli with salt
- When the garlic is brown, but before it burns, add the snails and fry them on high heat
- When the liquid seems to have reduced, add some verjuice on the sides of the sauce pan and allow it to reduce further
- Throw your pasta on top of the sauce and stir
- Take off the heat and add your chopped parsley and stir
- Season to taste and serve hot
