Sautéed Sea Snails (Italian Lumache di Mare)

Fresh sea snails boiled then sautéed in a garlic, chile pepper and white wine sauce.

3 lbs fresh sea snails, in shells (1.36 kg)
¼ cup extra-virgin olive oil (58 mL)
2 cloves garlic, crushed
1 fresh chile pepper, chopped
1 cup white wine (235 mL)
sea salt
bunch fresh flat-leaf parsley, leaves picked and chopped

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.

In a saucepan, heat up the olive oil and sauté the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt and parsley and toss together well. Serve immediately.

Makes 4 servings.