Please note: Greendale whelks are supplied ready-cooked and in their shells. To remove them from their shells, use a fork or toothpick to pull out the meat, then remove the little disc on the foot end. Pull off the stomach sac and small muscle (it will feel a little tougher than the rest of the whelk), then give the meat a good rinse, to remove any remaining sand or grit, before adding to the recipe.

Place a large, shallow pan over a medium heat and add the olive oil; when hot, add the prepared onion and lower the heat slightly, then fry gently for five minutes or so, until the onion is soft and turning translucent but not browning. Meanwhile, cook the pasta in a large, deep pan of boiling water as per pack instructions. Crush the garlic cloves into the softened onions and stir in the chopped whelk meat, together with a generous pinch of salt. Cook, stirring, for 2-3 minutes, then add the chopped tomatoes and their juices to the pan, together with the parsley. Increase the heat a little, so that the tomatoes are bubbling, then add the wine and continue to cook, stirring, until the tomatoes are soft and the liquid in the pan has reduced to give a good saucy consistency – if you’re worried it’s becoming too dry, add a splash of the pasta cooking water to loosen it a little. Check the sauce and season to taste with salt and pepper, then drain the cooked pasta and add it to the tomato pan, tossing it in the sauce until evenly coated. Divide between four plates, drizzle over a little extra olive oil and serve straight away.