Snails With Tomato Sauce(Pomodori Con Lumache Or Chiocciola) - cooking recipe

Ingredients

2 to 3 doz. fresh snails (or canned)
1/4 c. olive oil
4 cloves garlic, minced
1/4 c. dry white wine
1/4 tsp. red crushed pepper
1/4 tsp. salt
8 oz. chopped tomatoes
3 Tbsp. chopped parsley
1 bay leaf

Preparation

If using fresh snails,
wash
under cold running water; rinse and soak for a few
minutes
and
rinse and drain.
(For canned, just rinse and drain.)
Heat
oil and garlic in medium skillet and fry the snails on
a
medium-low
heat for 10 minutes.
Add 1/4 cup white wine
and
cook
for
2 to 3 minutes. Add red pepper, salt,
tomatoes
and
parsley.
Cook for 1 1/2 hours on medium-low heat.
Serve
with
crusty Italian bread. Makes 4 to 6 servings.