Recipe courtesy of David Rocco

Lumache di Mare: Sauteed Sea Snails

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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3 pounds/1.36 kg fresh sea snails, in shells

1/4 cup/58 ml extra-virgin olive oil

2 cloves garlic, crushed

1 fresh chile pepper, chopped

1 cup/235 ml white wine

Salt, to taste

Bunch fresh flat-leaf parsley, leaves picked and chopped


Special equipment:
Thin wooden skewers or sturdy toothpicks
  1. To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.
  2. In a saucepan, heat up the olive oil and saute the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately.

Cook’s Note

Provide guests with thin wooden skewers or sturdy toothpicks so that they can easily pick the snails out of the shells.