Drain and rinse Snails (1 can) and cut snails lengthwise in half.
Marinate snails overnight in Red Wine (1/2 cup), Garlic Paste (1 teaspoon),Freshly Ground Black Pepper (1/2 teaspoon) and Kosher Salt (to taste).
The next day, strain the snails and discard the marinade.
In a medium saucepan, melt the Butter (1 stick), Saute Shallot (1 tablespoon) and Garlic Paste (1 tablespoon) until onions are translucent.
When the onions are translucent, add the snails and Fresh Parsley (2 tablespoon). Saute for 1 minute, adjusting seasoning as necessary.
Cut Sourdough Bread (2 slice) into thick sticks. Grill or toast the breadsticks until golden.