Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        snails -- purge overnight
                        -- with
     1/2  pound         cornmeal
                        (or use 2 cans escargot)
   6      tablespoons   virgin olive oil
   2      medium        onions -- thinly sliced
   6                    garlic cloves -- thinly sliced
   2      tablespoons   chopped fresh thyme leaves
   1      cup           dry white wine
   1      cup           black olives -- with pits
   1      cup           basic tomato sauce -- see * note
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

If live, steam snails 1 hour, or until they leave their shells. Remove and rinse. In a 12-inch to 14-inch sauté pan, heat olive oil until smoking. Add onions and garlic and cook over medium heat until soft and lightly brown. Add thyme leaves, snails, wine, olives and Basic Tomato Sauce and bring to a boil. Lower heat and simmer 30 minutes. Season with salt and pepper and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5709)