Preparation

limpets are washed.
chop the onion and garlic and "chop" with the oil (do not let it brown). add the chopped red pepper and parsley and season with salt and pepper. limpets are introduced and allowed to cook quickly (if they cook too much, the limpets become hard). stir the pan, not stirring with the spoon.
seasonings are rectified, taking into account the salt that limpets already have.

Ingredients

  • 2 kg of live limp limpets with moss;
  • 1 large onion;
  • 2 garlic cloves ;
  • 1 bunch of parsley;
  • 1 dl of olive oil;
  • 1 sweet or spicy red pepper;
  • salt ;
  • chili