Sea Snails

Sea snails, also known as razor clams or jackknife clams, are a type of mollusk that lends itself very well to simple and tasty recipes. The recipe I propose is for sea snails in white wine with parsley, a classic of the maritime kitchen.

Ingredients

• 500 g of sea snails
• 3 cloves of garlic
• Fresh parsley to taste
• 200 ml of dry white wine
• Extra virgin olive oil to taste
• Fine salt to taste
• Chili pepper (optional)

Preparation

1. First of all, it is necessary to clean the sea snails well. Soak them in cold water with a bit of rock salt for about an hour, changing the water a couple of times. By doing this, the sea snails will expel the sand inside them.
2. Drain the sea snails and rinse them under running water.
3. In a large pan, heat a drizzle of oil and add the chopped garlic cloves (if you prefer a milder flavor, you can leave them whole and then remove them). If you want a spicy touch, also add some chili pepper.
4. When the garlic is golden, add the sea snails and sauté for a couple of minutes.
5. Deglaze with the white wine and let the alcohol evaporate on high heat.
6. Reduce the flame, cover the pan with a lid, and let it cook for about 10 minutes or until the sea snails have opened. Remove those that remain closed, as they might be bad.
7. At the end of cooking, season with salt and add a generous amount of chopped fresh parsley.
8. Serve the hot sea snails, possibly accompanied by toasted bread slices to make the “scarpetta”.

Trivia

Sea snails are a highly appreciated dish in the coastal regions of Italy and are often the stars of summer tables. Their rich sea flavor pairs perfectly with white wine and garlic, creating a simple but impactful combination of flavors.

Enjoy your meal!