Recipe

Perciatelli with Snails in Tomato Sauce

Savory Delight: Perciatelli Pasta with Tender Snails in Tomato Sauce

4.4 out of 5

Indulge in the rich flavors of Italian cuisine with this Perciatelli with Snails in Tomato Sauce recipe. This traditional dish combines al dente pasta with tender snails, simmered in a flavorful tomato sauce.

Pasta› Perciatelli con le lumache

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Pescatarian diet, Dairy-free diet, Gluten-free diet (if using gluten-free pasta), Low-carb diet (if using low-carb pasta)

Allergens

Shellfish (snails)

Not suitable for

Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet

Ingredients

350g (12 oz) perciatelli pasta 350g (12 oz) perciatelli pasta
500g (1 lb) snails, cleaned and cooked 500g (1 lb) snails, cleaned and cooked
2 tablespoons olive oil 2 tablespoons olive oil
4 cloves garlic, minced 4 cloves garlic, minced
1 small onion, finely chopped 1 small onion, finely chopped
1 can (400g/14 oz) crushed tomatoes 1 can (400g/14 oz) crushed tomatoes
1/4 cup white wine 1/4 cup white wine
1 teaspoon dried oregano 1 teaspoon dried oregano
1 teaspoon dried basil 1 teaspoon dried basil
Salt and pepper, to taste Salt and pepper, to taste
Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving) Grated Parmesan cheese (for serving)

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 10g, 2g
Carbohydrates (total, sugars): 70g, 8g
Protein: 20g
Fiber: 5g
Salt: 1.5g

Preparation

1.
Cook the perciatelli pasta according to package instructions until al dente. Drain and set aside.
2.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
3.
Add the cooked snails to the skillet and cook for 2-3 minutes, stirring occasionally.
4.
Pour in the crushed tomatoes and white wine. Stir in the dried oregano, dried basil, salt, and pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
5.
Add the cooked perciatelli pasta to the skillet and toss until well coated in the sauce.
6.
Serve the Perciatelli with Snails in Tomato Sauce hot, garnished with fresh parsley and grated Parmesan cheese.

Treat your ingredients with care...

Snails — Make sure to clean the snails thoroughly before cooking. Remove any dirt or debris from the shells and rinse them well. If using fresh snails, follow the instructions for cooking and cleaning provided by your supplier.

Tips & Tricks

If you can't find perciatelli pasta, you can substitute with bucatini or spaghetti.
For a spicier kick, add a pinch of red pepper flakes to the sauce.
Serve the dish with a side of crusty bread to soak up the delicious tomato sauce.
If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.
If snails are not readily available, you can substitute with cooked mussels or clams for a similar seafood flavor.

Serving advice

Serve the Perciatelli with Snails in Tomato Sauce as a main course, accompanied by a fresh green salad and a glass of Italian red wine.

Presentation advice

Plate the pasta neatly in a shallow bowl, ensuring that the snails are evenly distributed. Garnish with a sprinkle of fresh parsley and a generous dusting of grated Parmesan cheese for an appetizing presentation.