Ingredients
- 1 package of saviours de la terre
- 1 28 ounce can of san marzano tomato
- 4 tablespoon olive oil
- 1/2 tablespoon medium, onion sliced
- 1 tablespoon garlic clove, chopped fine
- 1 1/2 teaspoon salt
- 1 tablespoon red chili flakes
- 1/4 teaspoon black pepper
Preparation
Baking Directions:
Put snail meat back into shells.
In a large sauté pan heat oil and add onion, garlic, and red chili flakes.
Cook until onion is translucent.
Add tomatoes and crush with a fork.
Season with salt and black pepper.
Bring sauce to a boil then reduce to a simmer, cook for 15 minutes.
Drop snails in pan and make sure they are completely covered with sauce.
Cook 10 more minutes.
