Spaghetti e Lumache – Snails and Spaghetti

Spaghetti e Lumache

Spaghetti e Lumache


The process of collecting, fattening, and preparing snails is lengthy, however well worth the trouble. The delectable meat, tender and sweet is truly a table delicacy when served in this highly flavored sauce.

Spaghetti e Lumache – Snails and Spaghetti

Preparing snails

Preparing snails

Follow the instructions for preparing Escargot. Once snails are prepared for cooking proceed as follows:

Preparing Escargot

Step One – Basic Preparation for Snails:

50 snails

1 cup water

1 cup white wine

Simmer snails in wine and water

Simmer snails in wine and water

1 teaspoon instant garlic

2 bay leaves

8 all spice

For 50 snails combine water, dry white wine, instant garlic, bay leaves, all spice. Cook until liquid is reduced to 1 cup; strain. Reheat and simmer snails in liquid for 5 minutes. Drain snails and set aside. The snails may be refrigerated for later or finished immediately.

Step two – Preparation

For Sauce:

Ingredients for snail sauce

Ingredients for snail sauce

50 prepared snails, chopped into bite-size pieces.

4 tablespoons extra-virgin olive oil

3 tablespoons butter

2 tablespoon minced green-onions

3 garlic cloves, pressed

4 tablespoons finely chopped parsley

½ cup dry white wine

Salt and pepper

1 ½ pounds spaghetti

grated parmigiano cheese

Preheat oven to (425F – 220C) – Put a large pot on the stove with salted water, bring to a boil.

Place oil and butter in an oven-proof skillet on low heat. Melt butter and mix with oil. Add garlic, green-onions, parsley and wine; salt and pepper to taste. Add snails and coat well with sauce. Place in preheated hot oven for 10 to 15 minutes until butter begins to bubble and starts to turn brown. Take the skillet out of the oven, toss the pasta with the sauce and serve immediately. Sprinkle with parmigiano cheese.

 Meanwhile, Cook the pasta for about 8 minutes, until just al dente; drain. snail shells