Handmade Spaghetti With Snails - ...

Handmade Spaghetti With Snails - ...

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  • Prep Time


  • Total Time


  • Servings



  • Basic Pasta With Semolina dough (see recipe)

  • ¼

    cup extra-virgin olive oil

  • 6

    garlic cloves sliced

  • 6

    dozen large snails ready for cooking

  • 4

    mint leaves chopped

  • 6

    sprigs fresh oregano

  • Salt to taste

  • Freshly-ground black pepper to taste


Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine. Using a paring knife, cut the pasta sheets into long strands of spaghetti. Carefully hang the strands over a dowel over the back of a chair to dry. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Meanwhile, in a large, heavy-bottomed skillet, heat the olive oil over medium-high heat and add the garlic. Cook for 2 minutes, until it is fragrant and golden, then add the snails and mint, and toss well. Season with salt and pepper and then add the oregano. Reduce the heat to medium-low and cook for 10 to 12 minutes. Once the snails are cooked through and fragrant, cook the spaghetti in the boiling water until tender yet al dente, about 4 minutes. Drain and add to the pan with the snails. Gently toss over high heat for 1 minute, adding more olive oil or a little pasta cooking water if necessary, and divide evenly among 6 warmed pasta bowls. This recipe yields 6 servings.


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