Escargot Linguini

Name: Escargot Linguini
Ingredients: 6 to 8 ounces dry linguini or spaghetti; 1/4 cup olive oil; 3 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon dried oregano; 1/4 teaspoon ground fennel seed; 1/2 teaspoon salt; 2 plum tomatoes, seeded and diced small; 1 7.75 ounce can snails, drained and rinsed; 1/2 cup dry white wine; Salt and black pepper for re seasoning; Chopped parsley for garnish; Grated parmesan for garnish

13 ingredients

5 steps

Ingredients

6 to 8 ounces dry linguini or spaghetti
1/4 cup olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon ground fennel seed
1/2 teaspoon salt
2 plum tomatoes, seeded and diced small
1 7.75 ounce can snails, drained and rinsed
1/2 cup dry white wine
Salt and black pepper for re seasoning
Chopped parsley for garnish
Grated parmesan for garnish

Directions

1

Put a pot of water on the stove and start cooking the pasta according to the package directions.
2

While waiting on the pasta, place the oil in a large saute pan and heat. Add the garlic, crushed red pepper, oregano, ground fennel and salt and saute for about 2 minutes. Don't let the garlic brown.
3

Add the diced tomatoes and saute until they just start to soften. Add the snails and white wine and simmer for about 5 to 7 minutes.
4

Drain the pasta, reserving some of the pasta water and add the pasta to the sauce. With the heat still on stir everything together. Add a little of the pasta water to loosen the sauce if need be and check for seasoning with a little salt and pepper.
5

Pour the pasta onto a platter or in a serving bowl and garnish with some chopped parsley and grated parmesan