Spicy Tomato-Braised Snails with Mint (Lumache alla Romana)

Name: Spicy Tomato-Braised Snails with Mint (Lumache alla Romana)
Ingredients: 1 tbsp. extra-virgin olive oil, plus more for drizzling; 1 ⁄ 2 tsp. crushed red chile flakes; 1 clove garlic, peeled and smashed; 2 oil-packed anchovy fillets, drained and minced; 1 (8-oz.) can whole peeled tomatoes in juice, crushed by hand; 1 (7-oz.) can large snails ( see Where to Buy Snails ), rinsed and drained; 1 tbsp. finely chopped mint leaves; Kosher salt and freshly ground black pepper; Toasted ciabatta, for serving

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While classic French technique says to drown escargot in butter, traditional Roman cuisine relies on the acidity of a tomato braise to cut through pungent snails.

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Ingredients

1 tbsp. extra-virgin olive oil, plus more for drizzling
1⁄2 tsp. crushed red chile flakes
1 clove garlic, peeled and smashed
2 oil-packed anchovy fillets, drained and minced
1 (8-oz.) can whole peeled tomatoes in juice, crushed by hand
1 (7-oz.) can large snails (see <a href="https://www.saveur.com/where-to-buy-snails-online/">Where to Buy Snails</a>), rinsed and drained
1 tbsp. finely chopped mint leaves
Kosher salt and freshly ground black pepper
Toasted ciabatta, for serving