Snails With Tomato Sauce(Pomodori Con Lumache Or Chiocciola)

• 2 to 3 doz. fresh snails (or canned)
• 1/4 c. olive oil
• 4 cloves garlic, minced
• 1/4 c. dry white wine
• 1/4 tsp. red crushed pepper
• 1/4 tsp. salt
• 8 oz. chopped tomatoes
• 3 Tbsp. chopped parsley
• 1 bay leaf

1. If using fresh snails,
2. wash
3. under cold running water; rinse and soak for a few
4. minutes
5. and
6. rinse and drain.
7. (For canned, just rinse and drain.)
8. Heat
9. oil and garlic in medium skillet and fry the snails on
10. a
11. medium-low
12. heat for 10 minutes.
13. Add 1/4 cup white wine
14. and
15. cook
16. for
17. 2 to 3 minutes. Add red pepper, salt,
18. tomatoes
19. and
20. parsley.
21. Cook for 1 1/2 hours on medium-low heat.
22. Serve
23. with
24. crusty Italian bread. Makes 4 to 6 servings.

fresh snails, olive oil, garlic, white wine, red crushed pepper, salt, tomatoes, parsley, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606860 (may not work)