Shells with sauce of sea snails
Instructions
Boil the snails and shell them.
Apart to open the clams and keep the water.
Prepare a sauce of garlic, oil, parsley, Basil; Add the snails, clam water wine and cognac and let thicken for 15-20 minutes.
Combine tomatoes, chili and clam chowder and cook for 20 minutes.
Drain the pasta al dente, pour in the sauce and season with grated pecorino cheese.
Ingredients and dosing for 6 persons
- 1500 g of sea snails
- 500 g of clams
- 600 g of type pasta shells
- 1000 g of peeled tomatoes
- 20 cl of olive oil extra virgin
- 3 cloves of garlic
- Parsley
- Basil
- Hot pepper
- 1 glass white wine
- 1 dram of cognac
- Cheese