Materials:

• 1 kilo of snails
• 1 pound pasta of your choice
• 1/2 water glass olive oil
• 3 ripe tomatoes
• 1 wine glass red wine
• 2 onions
• Salt, pepper, thyme

Execution:

Remove the epiphragm and wash thoroughly with plenty of cold water. Check the snails one by one and remove any dead animals. Boil a pan of water with two tablespoons of salt. Add the snails and boil for 10 minutes. Then drain and wash again with plenty of cold water.

Add salt and pepper and a little chopped thyme. In a saucepan add olive oil and snails over low heat. Once the oil is hot add chopped onion and fry as for 2 - 3 minutes to pour the wine. Add the crushed tomatoes and let stand for 6 to 7 minutes. Add hot water, until the snails are covered and cook for 10 minutes over high heat.

With slotted spoon remove the snails and put the broth in the pan in the oven after preheated in 220 degrees. Once boiling, add pasta and snails and stir at regular intervals. The food is ready when you pasta is cooked.