Sea snails with fennel

Preparation:

Preparation: Rinse the sea snails several times, then collect them in a large baking dish, cover them with cold water, add the leek, celery and carrot, a handful of coarse salt, bring them over a moderate heat and, when boiling, calculate 2 minutes , then drain them. Fry a large clove of garlic in a saucepan in 3 tablespoons of hot oil; add the snails, let them flavor over high heat for 3 minutes, then add plenty of chopped wild fennel, the diced tomato pulp, a grind of pepper, cover, reduce the heat and let simmer for about 30 minutes; at the end, add salt (a pinch of fine salt will suffice), then complete with freshly chopped fennel; transfer the snails with all their tasty sauce to a suitable bowl and serve immediately, hot.