01
Put a large pot of salted water on the stove to reach a rolling boil.
02
Cook the Lumache Rigate Snail Pasta according to package instructions. You want the pasta to be al dente so don't overcook!
03
In a nonstick skillet, melt the butter over medium heat then add the garlic and pinch of salt and fry for 1 minute. Add the parsley, chili flakes, lemon zest, lemon juice and dry white wine then stir over the heat for another minute, until you have a velvety sauce.
04
When the pasta is al dente (cooked but still has a nice bite) drain the water, reserving a little pasta water for your sauce.
05
Add the pasta to the sauce then add a tablespoon of reserved pasta water and 1/4 cup of parmesan cheese. Season to taste and toss to combine. Serve hot with remaining grated parmesan cheese.
