Lumache with whelks

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

Pasta with whelks ingredients

Pasta with whelks ingredients

  • 350 g lumache (or similar pasta shape)
  • 500 g whelks — thoroughly washed and soaked in cold water for 3-4 hours
  • 1 medium onion — chopped
  • 1 clove garlic
  • 100 ml dry white wine
  • 100 g tomatoes — chopped
  • 1 chilli — chopped
  • olive oil
  • fish stock
  1. 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. Keep a couple of shells for decoration. Discard the stock.
  2. 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.
  3. Cook the pasta and toss with the whelk sauce. Serve immediately
Pasta with whelks finished dish

Pasta with whelks finished dish

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.

 

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