Lumache Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 1 cup lumache and cook until al dente according to package instructions (usually 8–10 minutes), stirring occasionally to prevent sticking. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Prep chicken

Trim any excess fat from 1 lb boneless skinless chicken thighs. Roughly chop into 1-inch pieces for faster cooking and easier shredding.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until the butter foams. Add 1/2 cup finely diced yellow onion and 1/2 cup diced celery. Sauté, stirring occasionally, until softened and translucent, about 5–6 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Brown chicken

Increase heat to medium-high. Add the chopped chicken thighs to the skillet in a single layer, sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let the chicken sear without moving for 2 minutes, then stir and continue cooking until lightly browned but not fully cooked through, about 3–4 more minutes.

Deglaze & simmer

Pour in 1/4 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add 1 cup low-sodium chicken stock, 1 teaspoon fresh thyme leaves, and 1 bay leaf. Bring to a gentle simmer, reduce heat to low, cover partially, and simmer until the chicken is tender and cooked through, about 12–15 minutes.

Shred & finish ragù

Remove the bay leaf. Using two forks or a couple of spoons, lightly shred the chicken in the pan to break it into bite-sized flakes. Stir in 1/4 cup heavy cream and 1/2 teaspoon lemon zest. Simmer uncovered for 2–3 minutes to warm the cream and let flavors meld. Taste and adjust seasoning with more salt and pepper if needed.

Return the drained lumache to the pot or a large sauté pan set over low heat. Spoon the chicken ragù bianco into the pan with the pasta. Add up to 1/2 cup reserved pasta cooking water a little at a time to create a loose, glossy sauce that coats the pasta — you may not need the full amount.

Stir in 1/2 cup finely grated Parmigiano-Reggiano until melted and incorporated, tossing to coat the pasta evenly. If the sauce seems too thick, add another tablespoon or two of the reserved pasta water. Taste and adjust seasoning.

Divide the lumache among plates. Garnish with 1 tablespoon thinly sliced chives and (optional) 1 teaspoon chopped parsley. Finish with an extra light grating of Parmigiano if desired and a quick crack of black pepper.