• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Basic Pasta With Semolina dough - (see recipe)

  2. 1/4 cup 59ml Extra-virgin olive oil

  3. 6 Garlic cloves - sliced

  4. 6 Large snails - ready for cooking

  5. 4 Mint leaves - chopped

  6. 6 sections Fresh oregano

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine. Using a paring knife, cut the pasta sheets into long strands of spaghetti. Carefully hang the strands over a dowel over the back of a chair to dry.

  2. Bring 6 quarts of water to a boil and add 2 tablespoons salt.

  3. Meanwhile, in a large, heavy-bottomed skillet, heat the olive oil over medium-high heat and add the garlic. Cook for 2 minutes, until it is fragrant and golden, then add the snails and mint, and toss well. Season with salt and pepper and then add the oregano. Reduce the heat to medium-low and cook for 10 to 12 minutes.

  4. Once the snails are cooked through and fragrant, cook the spaghetti in the boiling water until tender yet al dente, about 4 minutes. Drain and add to the pan with the snails. Gently toss over high heat for 1 minute, adding more olive oil or a little pasta cooking water if necessary, and divide evenly among 6 warmed pasta bowls.

  5. This recipe yields 6 servings.

  6. Description:

  7. "{Spaghetti A Mano Con Lumache}"


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