For the gazpacho: Wash and dry the tomatoes, cut into 4 parts and place in a container. Marinate with salt, garlic, basil, and vinegar and leave for 50 minutes at room temperature. Afterwards, blend with a hand mixer the marinated tomatoes, after removing the basil and garlic and conserve in the refrigerator. Rinse the sea snails and cook in a tall covered pot in order to allow them to eliminate their water. Remove the snails from the shell and clean. Filter the cooking water and conserve. Pit the black olives and allow them to dry in the oven at 60° for 30 approximately 30 minutes. Fry the capers for a few seconds. Cook the Leonessa Linguine pasta for 9 minutes in salted water. Sauté the garlic and chili pepper with the olive oil and then remove the garlic once browned. Add the cooking water conserved from the sea snails, salt as needed and bring to a boil. Drain the pasta and amalgamate with the mixture. Add the diced sea snails and add parsley to taste. Plate the dish first with the chilled tomato gazpacho and place a nest of linguine on top. Complete the dish with a sprinkling of dried pitted chopped olives and fried capers. WINE PAIRING: The chilled tomato gazpacho adds a unique fresh element to the dish that marries well with the acidity tangy elements in the sea snails, dried olives, and most of all fried capers. The red pepper and parsley add to the plate’s aroma. The Inzolia Igt white wine is the perfect pairing with its penetrating toasty citrus aroma, which is both full and equilibrated.