Burgundian Escargots with Spaghetti
Elevate your pasta game with this luxurious recipe for Burgundian Escargots with Spaghetti, a dazzling fusion of classic French flavors and Italian comfort food. Tender escargots are infused with richness as they’re sautéed in a luscious blend of garlic, shallots, and butter, then deglazed with dry white wine. The silky sauce is perfectly paired with al dente spaghetti, creating a harmonious medley of textures and flavors. A squeeze of fresh lemon juice adds a bright, zesty kick, while a sprinkle of fresh parsley brings a burst of color and herbaceous finish. For the ultimate indulgence, top it off with freshly grated Parmesan cheese. This elegant dish is surprisingly simple to prepare in just 45 minutes, making it an unforgettable choice for dinner parties or romantic meals. Perfectly balanced and irresistibly decadent, it’s a sophisticated twist on classic escargot that will impress any gourmet palate.
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Recipe Information
Ingredients
- 24 pieces Canned escargots
- 400 grams Spaghetti
- 120 grams Unsalted butter
- 4 cloves Garlic
- 2 medium bulbs Shallots
- 2 tablespoons Fresh parsley
- 100 milliliters Dry white wine
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 50 grams Parmesan cheese (optional)
Instructions
Drain the canned escargots and rinse them well under cold running water. Pat them dry with paper towels and set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set it aside.
Finely chop the garlic, shallots, and parsley. Set the parsley aside for garnish.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the shallots and cook for 2–3 minutes until softened. Add the garlic and sauté for 1 minute until fragrant.
Add the escargots to the pan and cook for 2–3 minutes, stirring gently to coat them in the shallot and garlic mixture.
Deglaze the pan by pouring in the white wine. Allow it to simmer for 3–4 minutes, reducing slightly.
Reduce the heat to low and add the butter in small pieces, stirring until melted and emulsified into the sauce. Stir in the lemon juice, salt, and black pepper.
Add the cooked spaghetti to the pan, tossing gently to coat it evenly in the buttery escargot sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
Taste and adjust seasoning, if necessary. Remove from heat and sprinkle with chopped parsley.
Serve immediately, optionally topped with freshly grated Parmesan cheese for added richness.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 181 mg | 14% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
