Lumache con lumache di mare. Or snails with sea snails! I was mightily confused when I first translated this recipe until I realised that they meant the pasta shapes known as snails with whelks.
Whelks are more often eaten poached and eaten as part of a seafood antipasto. They can also be dressed with lemon juice and olive oil. Serves 4
350 grams lumache
500 grams whelks — thoroughly washed and soaked in cold water for 3-4 hours
1 medium onion — chopped
1 clove garlic
100 milliliters dry white wine
100 grams tomatoes — chopped
1 chilli — chopped
olive oil
fish stock
- Drain the whelks. Add to a pan along with the tomatoes garlic and chilli. Cover with fish stock and simmer until the whelks can be removed from their shells (with the aid of a tooth pick) About 10 minutes. Leave a few whole for decoration. Discard the stock.
- In a clean pan, fry the onion in a little olive oil. Add the whelk meat and fry for another minute. Add the wine and let it evaporate. Add the parsley and remove from the heat.
- Cook the pasta and toss with the whelks.
- Serve immediately
PS The more sharp eyed among you will have noticed that when I cooked this dish I couldn’t find lumache. Isn’t that just typical 
I used gnocchi instead.
