Drain the snails and rinse well.

In a pan saut� garlic and parsley in oil and butter for a few minutes until browned.

Add a dash of brandy and allow to evaporate, add the Pomodorina tomato sauce, and season with herb salt.

Add pepper and allow the flavors to blend for a little bit. Then sprinkle with minced parsley.

Serve on crostoni (large toasted slices of bread) which have been rubbed with a clove of garlic (if desired).