Saffron Tagliarini With Snails, Sorrel, Tomato, Zucchini

Recipe by Chef Kate
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the pasta:
  • Combine ingredients in food processor or large mixer until dough ball forms.
  • Rest mixed ingredients for half an hour to one hour in the fridge.
  • Roll out through pasta machine to make thin, silky sheets then put through the machine at a tagliarini setting (or roll out by hand into a thin sheet and then cut noodles using a pizza cutter).
  • Hang to dry over a broom handle; while still soft, curl into loose nests.
  • For the sauce:
  • Clean and slice zucchini into strips.
  • Halve the cherry tomatoes.
  • Sauté strips of zucchini in olive oil with cherry tomatoes and crushed garlic over medium heat until vegetables soften.
  • Add the snails and sorrel and season to taste, adding lemon zest and cooking till sorrel is softened and snails are heated through.
  • Bring large pot of salted water to boil and add the pasta and cook for one to two minutes (or until al dente--if you are using freshly pasta, it will cook very quickly). Drain and toss with the snails and sorrel sauce.
  • Serve immediately.
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