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

Drain the pasta using a colander and set aside.

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

Add the cleaned snails and cherry tomatoes, cooking until the tomatoes soften.

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