Buzio

Instructions

1. Rinse the whelks in cold water and discard any that are broken or open.
2. Bring the water to the boil in a large pot with the coarse salt.
3. Add the whelks and cook for 15 to 20 minutes at a gentle simmer, until they come out of the shell easily.
4. Drain them and let them cool slightly.
5. Finely slice the onion, chop the chilli and garlic, and mix them with the olive oil and lime juice.
6. Arrange the whelks in a dish and pour this zesty sauce over them.
7. Serve warm, piercing the flesh with a needle or toothpick.