Serves: 4 people Difficulty ': Easy Preparation time: 3 hours and 30 minutes INGREDIENTS 300g + bleeding. 1kg of noodles. snails in a glass of white vinegar 2 cups dry white wine 4 cloves 2 cloves garlic 1 medium onion 1 carrot 1 celery 1 small bunch of herbs (sage, thyme, rosemary) 1 / 2 cup olive oil 1 handful of parsley 1 red pepper 300g.
Peeling tomato soup salt pepper PROCEDURE -------------------------- Choose the snails (which are the snails) of the variety 'more' small from white shell. Wash them thoroughly and place in bowl with 2 large handfuls of salt and vinegar. Cover the pan and let drain for about 2 hours molluscs.
Rinse them and put them in a pot. Cover them with water and bring it to a gentle boil. Boil for 5-6 minutes then drain and rinse again. Put them back into the pan and moisten with wine, add water (to cover) and add the onion battened with cloves, carrot, celery, the bunch of herbs, salt and pepper.
Cover the pan and cook gently for 2 hours. After this time, turn off the heat and let cool. Then remove the shellfish from the shells, collected in a pan and brown them in oil with chopped garlic. Add, after a while ', the pulp of chopped tomatoes, crushed red pepper and a few spoonfuls of broth.
Season with salt and cook gently for another 1 hour. At this point the sauce and 'ready. Boil the noodles. Divide into bowls and toss with the sauce. Cospargeteil finely chopped parsley and serve immediately. 
Peeling tomato soup salt pepper PROCEDURE -------------------------- Choose the snails (which are the snails) of the variety 'more' small from white shell. Wash them thoroughly and place in bowl with 2 large handfuls of salt and vinegar. Cover the pan and let drain for about 2 hours molluscs.
Rinse them and put them in a pot. Cover them with water and bring it to a gentle boil. Boil for 5-6 minutes then drain and rinse again. Put them back into the pan and moisten with wine, add water (to cover) and add the onion battened with cloves, carrot, celery, the bunch of herbs, salt and pepper.
Cover the pan and cook gently for 2 hours. After this time, turn off the heat and let cool. Then remove the shellfish from the shells, collected in a pan and brown them in oil with chopped garlic. Add, after a while ', the pulp of chopped tomatoes, crushed red pepper and a few spoonfuls of broth.
Season with salt and cook gently for another 1 hour. At this point the sauce and 'ready. Boil the noodles. Divide into bowls and toss with the sauce. Cospargeteil finely chopped parsley and serve immediately.
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