A favorite among Italian appetizer recipes of Le Marche region are the many seasnail variety cooked in tomato sauce. 2 kg. of small seasnails 2 cloves of garlic crushed chili pepper 1 spoonful of tomato paste 5 anchovies olive oil finely cut parsley Finely cut the garlic and anchovies, mix it with half of the parsley and fry lightly in a little olive oil. Add the seasnails, the tomato paste diluted in a glass of water and salt to taste. Simmer for about 45 minutes. Sprinkle with the remaining parsley just before serving. Use a toothpick to take the meat out of the shells, taste with a glass of chilled Verdicchio wine.
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