Ridged Snails with Tuna and Mandarin

Ridged snails with tuna and mandarin are a gastronomic proposal that combines flavors of the sea and citrus in an unusual and tasty pasta dish. Here’s how to prepare them:

Ingredients

• 320 grams of ridged snail pasta (or other short pasta to taste)
• 200 grams of oil-packed tuna
• 2 mandarins
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Bring a pot of salted water to a boil and cook the ridged snails according to the package instructions to obtain al dente pasta.
2. In the meantime, in a large pan, heat a drizzle of extra virgin olive oil and sauté the garlic until it becomes golden (then you can remove it at your discretion).
3. Drain the tuna from the preservation oil and roughly break it up, then add it to the pan.
4. Wash the mandarins, zest one to get some zest and squeeze both fruits to extract the juice.
5. Add the mandarin zest and juice to the pan with the tuna. Let it cook for a few minutes so that the liquid reduces slightly and the flavors combine.
6. Drain the pasta al dente, saving some of the cooking water, and transfer it to the pan with the sauce. Mix well.
7. If the sauce seems too dry, add some of the pasta cooking water to achieve a creamier consistency.
8. Adjust with salt and pepper, and sprinkle with chopped fresh parsley before serving.

Curiosity

The combination of the delicate flavor of tuna with the citrusy note of mandarin creates a surprising blend. The ridged snails, with their peculiar shape, are ideal for holding the sauce. This dish could be served with a fresh and fruity white wine, such as a Vermentino, which would perfectly complement the taste of the sea and citrus.

Make sure you have all the ingredients available before starting to prepare, and if you desire a more Italian touch, you might add a pinch of chili pepper to give the dish a light spicy kick or replace the parsley with fresh basil for an even more Mediterranean aroma.