Steps

1. In a pot, combine 4 large sea snails, thinly sliced onion, thinly sliced carrot, and thinly sliced celery. Add enough water to cover and salt (approx. 1% of water). [Key Tip!] Boiling shellfish from cold water prevents the meat from shrinking and makes it easier to remove from the shell.
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2. Heat over high heat. Once boiling, simmer for 10-15 minutes, then turn off the heat and let it cool.
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3. Remove the cooled sea snails from their shells and separate the meat from the liver. If harvested fresh, remove the sand sac from the tip of the liver.
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4. Slice the sea snail meat thinly if large, or cut smaller pieces in half.
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5. Pass the sea snail liver through a sieve. You don't need to force all of it through; just press the parts that easily go through.
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6. In a bowl, combine the sieved sea snail liver, EV olive oil (to taste), salt and pepper (to taste), 4 tbsp tonburi, anchovies (to taste), and colatura a little. Mix well.
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7. Finely chop the watercress stems and add them to the sauce, then mix.
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8. Tear the watercress leaves into bite-sized pieces.
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9. In a separate pot, add 100g fedeilini to boiling water and cook for 3 minutes longer than the package instructions.
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10. Drain the cooked fedeilini in a colander, then rinse in ice water and thoroughly pat dry.
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11. Add the dried fedeilini and sliced sea snail meat to the bowl with the sauce and toss well to coat.
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12. Finally, add the torn watercress leaves and toss lightly.
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13. Using a spoon and fork, twirl the pasta onto a plate. Arrange the sea snail meat and watercress attractively on top to finish.
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