Snails in Marinara


Snails in Marinara sauce was always one of my favorites when I was younger. I haven’t had snails in a long time because the rest of the family just won’t try them. The only time I get to eat them is when we go out to dinner.

I remember one time when I was younger my mom put snails in the refrigerator overnight and the next day they were crawling all over the inside. Needless to say that was the last time we had live snails. So for this recipe canned snails will work just fine.

Canned snails are fully cooked and the shells have been cleaned and sterilized. All you need to do is add the snails to the sauce and heat through. I put a little extra crushed red pepper flakes into this Snails with Marinara recipe to give it a little extra kick.


  • 2 cans of snails
  • 1 yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 1 carrot, finely chopped
  • 1 small green pepper, chopped
  • 2 Tbls of extra virgin olive oil
  • 1 small can of tomato paste
  • 1/2 cup of red wine
  • 2 15oz cans of crushed tomatoes
  • 1/2 cup of fresh Italian parsley
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • 1 tsp of sugar
  • 1/2 tsp of salt
  • 1/2 tsp of black pepper or crushed red pepper


  • In a large frying pan sauté the onions, garlic, carrot and green pepper in the olive oil until tender.
  • Add the tomato paste and cook for about 3 minutes.
  • Add the red wine and cook until the wine is reduced in half.
  • Add the tomatoes, parsley, basil, oregano, sugar, salt, pepper and snails.
  • Cover and simmer for about an hour stirring occasionally.

    Serve with a crusty Italian bread or on top of pasta.

    Serves 4 people

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