24 snails, canned, rinsed with cold water
All-purpose flour, to dust
3/4 cup olive oil
1/2 cup diced white onion
2 cloves garlic, minced
2 sprigs rosemary
1/2 cup red wine vinegar or balsamic vinegar
Salt and ground black pepper
Dust snails in flour. In a medium saute pan with olive oil over medium heat, add onions and garlic and saute until translucent, approximately 4 to 5 minutes. Add snails and rosemary and continue to saute for 2 minutes. Add vinegar. Saute for an additional 2 minutes. Season with salt and black pepper. Serve immediately with crusty bread.
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