recipes
Spaghetti con le lumache
Serves: 2
Ingredients
- 200g spaghetti
- 1 kg cooked snails, removed from shell
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 small red chilli pepper
- 1 small carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 1 can chopped tomatoes
- 1 small glass white wine
- 1 hand full raisins
- 1 hand full pine nuts
- Fresh sage, thyme, rosemary
- Chopped fresh parsley
- Chicken stock
- 1 tbsp tomato paste
- Olive oil (Borges)
Method
Cook the chopped vegetables with a good amount of olive oil until soft. Stir in the snails, chopped chili and herbs, sauté for a couple of minutes. Add the tomato paste and the wine, bring to the boil allowing the alcohol to evaporate. Pour in the tomato pulp, raisins and pine nuts and adjust consistency with the chicken stock. Set the sauce to simmer for 30 minutes, adding more stock if the sauce starts to dry up. To serve, toss the spaghetti with the snail sauce, sprinkle with chopped parsley and serve immediately.
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