1. Drain the snails. Rinse the anchovies, remove the spines and cut into small pieces. Rinse the parsley, dry it and chop with a peeled garlic clove.2. In a saucepan, heat 2 tbsp of olive oil and cook half of the parsley. Add the snails and cook over high heat for 10 minutes. Add the remaining oil, anchovies, garlic, parsley, and garlic butter.3. Meanwhile, cook the pasta al dente in a large quantity of boiling salted water, drain and return to the saucepan. Mix well and cook for 2 minutes. Serve immediately.