Big snails with little snails! Lumaconi are a giant, snail-shaped pasta that is often overlooked, and when noticed, most frequently stuffed then cooked au gratin.
Here it is with a rich sauce of snails, stewed in tomato and guanciale and spiked with olives, oregano and mint. A real taste of hillside cuisine.
You will need:
A pot to boil pasta in, and a colander. And a wide frying pan or shallow casserole
Your pack serves 2 as a main, and contains:
A container of snails cooked into a sauce
A small tub of pecorino romano
Have ready a big pot of boiling, well-salted (10g/litre) water
- Put the lumaconi on to boil – they take 14 minutes
- Warm the sauce gently in a wide frying pan or casserole with a splash of the pasta water
- When the pasta is al dente – just a tad less cooked than you like – drain it, reserving some more of the water just in case
- Add the pasta to the sauce and cook over the heat, stirring to coat the pasta and thicken the sauce. Add more of the pasta water if need be
- Serve with the grated pecorino on top
ENJOY! This is a simple dish with earthy flavours – I like it with an assertive red – Montepulciano d’Abruzzo, or similar
ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain snails (molluscs), garlic, SO2 (in the wine) & gluten