Lumaconi con le lumache - step-by-step instructions

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:

Lumaconi pasta

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