Pasta Escargot
- Reviews 5
Ready In: 20 mins
Serves: 4
Ingredients
- 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)
Directions
- 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.
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