Spaghetti with Sea Snails or murici have a truly unique and unmistakable flavor, unique for enthusiasts who crave them.
They are served as appetizers or main courses and can be cooked in stews, soups, sauces, or simply boiled and served with garlic and parsley.
Today I present them to you in a sauce that resembles a ragù, accompanied by spaghetti No. 7.

Thought for you

Difficulty: Easy
Cost: Medium
Preparation time: 1 Hour 10 Minutes
Portions: 6
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

206.08 Kcal

calories per serving

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Energy 206.08 (Kcal)
Carbohydrates 17.28 (g) of which sugars 4.75 (g)
Proteins 14.24 (g)
Fat 8.93 (g) of which saturated 1.18 (g)of which unsaturated 0.19 (g)
Fibers 2.43 (g)
Sodium 911.64 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s go shopping

4.4 lbs snails (sea murici)
2 cloves garlic
1 bunch chopped parsley
10.6 oz cherry tomatoes
8.5 oz spaghetti (No.7)
1 chili pepper (small optional)
3.5 oz extra virgin olive oil
to taste salt

Tools

what we need to prepare the

2 Pots
1 Wok
Colander
Cutting Board
Knife
Food Processor

Preparation of Spaghetti with Sea Snails

Let’s start with boiling the sea snails or murici.

When you go to buy them, they are sold alive. Do not buy them if they do not contract when you touch them.
Wash them several times, then bring a large pot of water to a boil without salt.
As soon as it starts to boil, immerse the sea snails, and cook them for about 10 minutes.
Then drain them, and let them cool.
When they have cooled, arm yourself with patience and with a skewer, pull them out of their shell, and remove the insides that come away immediately, and the part they have in front that serves as a shield.
Having done this, now comes the easy part, put the water for the pasta on the stove, and in the meantime, let’s prepare the other ingredients.
Wash the cherry tomatoes,
Cut them in half, and put them in the processor to chop them, I use the Ariete processor which is also an immersion blender and it’s fantastic. It’s on sale now.
After you have chopped the tomato, set it aside.
Peel the garlic, and wash the parsley, chop everything.
Put them in the wok with extra virgin olive oil. This is a Basic wok, excellent in stainless steel and conducts heat very well.
Sauté for 2 minutes then…Pour in the chopped cherry tomatoes,
A small pinch of salt and cook for 10 minutes.
After the time has elapsed, add the sea snails, stir, and cook for another 5 minutes.
Cook the pasta and drain it very al dente.
Pour the spaghetti directly into the sauce and mix.
Serve hot. Here are the Spaghetti with Sea Snails