In a pot, heat 5-6 cups water. 
Once it reaches boil, add a dash of salt. 
Submerge whelks in boiling water. Simmer several hours, until tender. 
Turn off heat, set aside broth and cut the whelks into bite-sized pieces. 
In a deep skillet, heat oil and sauté garlic for 2 to 3 minutes. 
Add the whelks, wine and broth to the skillet, adding salt to taste. 
Simmer in skillet for 20 minutes to 1 hour. 
Before removing from heat, add parsley and 1 tablespoon of oil. 
In a separate pot, boil pasta until almost tender. 
Drain pasta, add to the broth and continue cooking until pasta is done. 
Serve immediately with a sprinkle of parsley. 

Recipe adapted from A Well Seasoned Life