2 cloves minced garlic

36 canned snails	1/2 C dry white wine
1/2 C parsley, minced	4 anchovies, pureed
1 tbsp lemon zest	1/4 lb. pancetta
2 tbsp extra virgin olive oil	1/2 C walnuts, fine chopped
2 tbsp Armagnac	salt and pepper
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Drain snails, reserving liquid. Boil liquid with wine in small saucepan until reduced to 1 tbsps. Combine parsley, anchovies, garlic and zest, chopped fine. Add snails, finely chopped, to mix. Slice pancetta into 1/4" thick pieces. Dice to 1/8" cubes. Cook pancetta over med. heat until brown. Transfer to plate. Add oil to fry pan and heat. stir in walnuts. cook, stirring, until browned, about 4 minutes. Add snail mix, stir until hot. Return pancetta to skillet. Pour in Atmagnac, boil until evaporated. add reduced liquid, salt and pepper. remove from heat. Spoon over croutons and serve.

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