Makes four servings.

Ingredients: 500 gr "Apo ton Hortiati" traditional hylopites, 1 jar “Voras Flavors” smoked red pepper spread with olives, 1 box “Snails of Thrace” (250 gr)
snail fillets, 50 ml tsipouro, 1/3 cup olive oil, 1 onion.

Directions:

In a saucepan, sauté the onion with a little olive oil (1/3 cup) for 2 minutes. Then add the frozen snail fillets (do not thaw) and continue cooking for a few minutes on low heat.
Stir in the tsipouro, season with pepper and a little salt and then add the red pepper spread. At the same time boil the hylopites for 5 minutes, adding 1/2 cup of the pasta water to the sauce.

When the hylopites are ready, drain them and toss to coat with the sauce.

Serve immediately.