Snails, Sicilian Style - cooking recipe

Ingredients
    2 lbs land snails
    water
    salt
    2 cloves garlic, finely chopped
    1/4 cup olive oil
    black pepper, Freshly ground
    1/2 cup lemon juice
Preparation
    There is a small membrane, known as an operculum, at the opening of each snail.
    Use a toothpick to remove this membrane and it will come off easily.
    Place the snails in a basin and rinse thoroughly with cold water.
    Drain and rinse once more in cold water that contains a generous amount of salt.
    Rinse once more in cold water before cooking.
    Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt.
    Bring slowly to a boil and simmer six minutes, stirring occasionally.
    Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl.
    Crush the garlic with a pestle or the back of a heavy spoon to make a paste.
    Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water.
    Stir with a whisk to blend.
    Drain the snails and serve hot with the sauce cold.
    Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce.
    The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract.

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