Lumache di Mare: Sauteed Sea Snails

Total Time:
40 min
10 min
Inactive Prep:
30 min
4 servings


  • 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*


    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.

    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.