Cut Snails (1 can) in half and wash thoroughly to ensure all sand has been removed.
Simmer escargots on low heat with Merlot (1 cup), Kosher Salt (to taste) and Ground Black Pepper (to taste) to taste for 15 minutes.
After 15 minutes, drain and discard liquid.
Saute the White Onion (2) in Unsalted Butter (1 1/2 stick).
Add Garlic Paste (4 tablespoon), then season with fresh-ground black pepper and kosher salt to taste.
Add the escargots, saute for 1 minute.
Remove from heat, add Italian Flat-Leaf Parsley (1 cup), adjust seasonings to taste and serve with crusty bread.