Prep 20 mins
Cook 0 mins
I had a dish like this in Paris, and was craving it today. So I tried to replicate it and it was really tasty! If you like escargot, give it a try. I got snails in a can (no fresh here in the US generally) in the tuna section of the supermarket. I do low carb, so I used Dreamfields Pasta, which is very good and tastes exactly like the regular stuff.
- 3 tablespoons butter
- 3 shallots, sliced thinly
- 1 garlic clove, chopped
- 2 (7 ounce) cans snails, chopped
- 1⁄3 cup dry wine, I used chardonnay
- 5 tablespoons heavy cream
- 2 tablespoons sour cream
- 2 tablespoons parmesan cheese
- 3⁄4 lb spaghetti
- fresh parsley
- fresh ground black pepper (to taste)
- Saute the shallots and garlic in the butter until they are softened.
- Add the snails and the wine and let it bubble until reduced slightly.
- When reduced, add the cream, sour cream and mix it all together.
- Stir in the parmesan cheese.
- Serve tossed with about 3/4 lb of spaghetti.
- Top with some chopped fresh parsley.
I'm one of those people who actually do like escargot!!! So, I was looking forward to this. I just found it to be far too bland for my taste. It definitely needed salt and pepper and I just loaded on the hot sauce after it was on my plate. I used rotini pasta. This was ok but I will tweak it quite a bit next time.
A la Carte, I printed your recipe, and it lay on my kitchen counter until I eventually got round to it. You get the 5th star for, thank heavens, the originality!! I'm always searching for recipes with accessible ingredients, but which are out of the ordinary. I made it tonight. Okay, I tweaked it a bit: had to use a small onion as I didn't have shallots. Used a KWV Chenin Blanc (South African) as that was opened and at hand. Used crème fraiche instead of sour cream (not much difference) and used a little more than you specified. Didn't have Parmesan, only Pecorino. Grated that, and added a handful, more that the 2 T in your recipe. I stirred it in and tasted: nice, but it missed something -- salt!! I used a seasoning salt containing the dreaded MSG, but that was just what was needed. I had my own organic flat-leafed parsley, which I chopped and stirred in. I also (we are 2 people grazing ...) only cooked 250g/1/2 lb of spaghetti while I made the exact amount of sauce you specified, so there were a bit too much sauce to spaghetti, but fortunately it had to stay in a warming oven for a while, and the spaghetti slurped up the excess cream sauce! When I started eating, I thought it was quite bland ... then realised one vital ingredient was missing: coarsely ground black pepper! I added a lot to my helping, and then I found the dish was like peanuts -- once you start, you can't stop!! I had a second helping (something I NEVER do!!) Thank you for a real keeper! The snails were totally delicious in this dish. I am so pleased to have found something else to do with snails except the butter-and-garlic thing. By the way, we are going out tomorrow and will have to warn people to keep their distance ... I really added a LOT of garlic. You might think of adding the pepper bit to the recipe. But it's YUMMY!!
Excellent! I put a lot of extra garlic because that's how we like it. I also only had one 4 oz can of achatine snails, so I added a container of sliced fresh shiitake mushrooms when cooking the shallots and garlic. That bulked it up nicely. Delicious! I made it for a treat for my DH's promotion, and we both loved it. Definitely keeping this one. Great change from just garlic & butter snails; and a great excuse to have them as dinner!