Boil water in a large pot and cook the pasta according to package instructions until al dente.

Drain the pasta in a colander and set aside.

In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.

Add the Calabrian snails and red pepper flakes, cooking for a few minutes.

Toss in the cooked pasta and chopped parsley, mixing well.

Season with salt to taste and serve hot.