Perciatelli with Snails

Clean and purge them thoroughly, then boil them in water for about an hour. Once cooked, remove the snails from their shells and remove the bitter end, leaving only the part intended for preparation.

Chop the onion and garlic and pour them into a skillet with extra virgin olive oil. Combine the chili pepper cut into small pieces and brown over medium heat, until the bottom becomes fragrant and the onion appears soft, without letting it darken.

Add the chopped parsley and some tomatoes to the soffritto. Let it cook for about ten minutes over medium heat, checking that the tomato softens and the sauce begins to thicken slightly.

Add the snails to the tomato base, garlic, onion, parsley and chili pepperPour a large glass of water and cook over medium heat for about 45 minutes, until the sauce is well blended and sufficiently reduced. Season with salt to taste and pepper.

Cook the perciatelli or bucatini Cook the pasta in salted water for as long as necessary to obtain a cooked but still firm pasta. Drain the pasta when it retains its firmness, so it can finish cooking in the sauce without losing its structure.

Transfer the drained pasta into the skillet Add the snails and their sauce. Sauté for a few minutes, stirring carefully, until the snails are evenly coated and the sauce seems well-bonded with the pasta.

Immediately distribute the perciatelli on the plates and complete with plenty of pecorino grated. Serve the dish piping hot, when the cheese can complement the spicy sauce and the texture of the pasta.