Lumache In Umido Recipe

Rinse and pat dry

If using jarred lumache in liquid, drain them in a sieve and rinse briefly under cool running water. Pat dry thoroughly with paper towels to remove excess liquid.

Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Add the drained lumache in a single layer and sauté for 2–3 minutes, turning occasionally, until they are just warmed through and have a light sear. Remove the lumache from the pan and set aside on a plate.

Reduce heat to medium. Add 2 tablespoons extra-virgin olive oil to the same skillet. Add the finely chopped garlic and the diced shallot and cook, stirring frequently, for 1½–2 minutes until softened and fragrant but not browned.

Add 1/4 teaspoon crushed red pepper flakes and stir for 20 seconds to release aroma.

Pour in 120 ml dry white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Allow the wine to simmer briskly for 2–3 minutes until reduced by about half.

Stir in 400 g chopped tomatoes and 1 tablespoon tomato paste. Bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens and flavors concentrate.

Season the sauce with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Stir in 3 tablespoons chopped fresh parsley and the torn basil leaves (if using). Add the sautéed lumache back into the pan, nestling them into the sauce. Simmer gently for 2–3 minutes so the lumache absorb the flavors and heat through, but avoid long cooking which can toughen them.

Remove the pan from heat and stir in 1 tablespoon fresh lemon juice to brighten the sauce. Taste and adjust salt, pepper or lemon as desired.

Spoon the lumache and their sauce into a warm serving dish. Garnish with the remaining parsley. Serve immediately with toasted bread slices or breadcrumbs for mopping up the sauce.