Spicy Tomato Braised Snails with Mint Lumache alla Romana

Ingredients

• 1 tbsp. extra-virgin olive oil, plus more for drizzling
• 1⁄2 tsp. crushed red chile flakes
• 1 clove garlic, peeled and smashed
• 2 oil-packed anchovy fillets, drained and minced
• 1 (8-oz.) can whole peeled tomatoes in juice, crushed by hand
• 1 (7-oz.) can large snails (see Where to Buy Snails), rinsed and drained
• 1 tbsp. finely chopped mint leaves
• Kosher salt and freshly ground black pepper
• Toasted ciabatta, for serving

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