Snails (shells) with hot pepper sauce

Ingredients

Of hot pepper sauce
3 roasted red peppers hot, skimmed sowing
2 tbsp tomato paste
1 / 4 cup olive oil
Of snails
1 / 2 kilo of mussels (shells)
4 tablespoons olive oil
Salt and pepper
2 cups broth
1 cup green onions, small pieces
2 cloves garlic, minced
1 red pepper hot skimmed sowing, sliced ​​small
1 tablespoon hot pepper sauce
1 teaspoon tamarind paste
1 cup tomato juice with small pieces
Salt and pepper
Boiled pasta ribbons and refinery to
For garnish
Barmazan grated cheese and minced parsley.

Way

For the sauce
- Put the peppers and tomatoes in a blender, beat well, then add the oil gradually until we get the sauce thick textures.
- Put the sauce in plastic containers, and kept Balbrad until use.
Of snails
- Wash the snails (shells) well.
- Heat two tablespoons of oil in a frying pan on medium heat, then add the snails and season with salt and pepper.
- Add the broth, and leaves to begin to boil, cover and simmer for 3 minutes.
- Raise the snails from the fire, then add rest of ingredients and two tablespoons of olive oil in same skillet, season the mixture with salt and pepper, stirring until the components overlap.
- Snails returned again to the mixture, cover and reduce heat and leave the mixture for 10 minutes or until full maturity.
- Put pasta in serving plate, and pour mixture over shells, grated cheese and then decorate and chopped parsley.