Sauté Fresh Oregano (1 tablespoon), Extra-Virgin Olive Oil (1 1/3 cup), Chili Pepper (1/2 cup), and Snails (24) in Garlic Paste (1/2 tablespoon) until the onions are translucent. Add Scallion (2 stalk), sauté for another minute then add Kosher Salt (to taste), Onion (1), and Crushed Red Pepper Flakes (to taste).
Add Red Wine (3 cup) and Pernod (1/3 cup), simmer slowly until liquid has reduced by half.
Add Fresh Cilantro (1/3 cup) and Fresh Parsley (1/3 cup). Remove from heat, check and adjust seasoning, serve with reis, sautéed potatoes, or rustic bread.