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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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:
1. Saute the shallots and garlic in the butter until they are softened.
2. Add the snails and the wine and let it bubble until reduced slightly.
3. When reduced, add the cream, sour cream and mix it all together.
4. Stir in the parmesan cheese.
5. Serve tossed with about 3/4 lb of spaghetti.
6. Top with some chopped fresh parsley.
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