Lumache alla Ligure

Snails Ligurian Style

5 salted anchovies
1 bottle dry white wine
1 sprig rosemary
2 cloves garlic, fully minced
2 oz. olive oil
1 1/2 oz. basil, finely minced
48 snails
4 large croutons
salt
pepper

Fillet and finely mince the anchovies. Sauté them with rosemary and garlic in olive oil until the anchovies disintegrate. Add the snails. Stir and moisten with white wine, 1 cup at a time. When the wine evaporates, add salt and pepper and continue to cook for half an hour over low heat, moistening with more wine when necessary.

Before serving, add the basil and serve snails on croutons topped with their own sauce.

Note: Finely sliced mushrooms may be added after moistening with wine.