Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
4 servings




If live, steam snails 1 hour, or until they leave their shells. Remove and rinse.

In a 12 inch to 14 inch saute pan, heat olive oil until smoking. Add onions and garlic and cook over medium heat until soft and lightly brown. Add thyme leaves, snails, wine, olives and tomato and bring to a boil. Lower heat and simmer 30 minutes. Season with salt and pepper and serve.


Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.


Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Penne alla Vodka

Recipe courtesy of Ree Drummond

Rigatoni Pie alla Vodka

Recipe courtesy of Food Network Kitchen

Nick and Toni's Penne Alla Vecchia Bettola

Recipe courtesy of Joseph Realmuto

Lasagna alla Besciamella

Recipe courtesy of Valerie Bertinelli

Lumache di Mare: Sauteed Sea Snails

Recipe courtesy of David Rocco

Handmade Spaghetti with Snails: Spaghetti a Mano con Lumache

Recipe courtesy of Mario Batali

Crostini Alla Romana

Recipe courtesy of Giada De Laurentiis

Cauliflower alla Parmigiana

Recipe courtesy of Progresso

Browse Reviews By Keyword

          Latest Stories