There’s no vacation that my husband and daughter return from their walks without sea snails. While I relax in the sun, they spend their mornings climbing on rocks looking for sea snails. However, it’s my job to cook them. They are truly delicious and add a touch of the sea to the dish that definitely compensates for the “effort” which is more pleasure.
Below are some other fish-based recipes you might enjoy.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs sea snails
- a few cherry tomatoes
- to taste oil and salt
- to taste minced garlic and parsley
- to taste fresh chili pepper
- 8.8 oz linguine
- basil (for garnish)
Tools
- Frying Pan
- Casserole
Steps
Rinse the sea snails well and brown them for about 20 minutes with a mixture of oil, garlic, and parsley.
Add the cherry tomatoes and continue cooking for another 10 minutes, adjusting the salt.
Meanwhile, boil the linguine in plenty of salted water for the time indicated on the package.
Then pour the linguine over the sea snails, mix, and serve.
