Escargot and Angel Hair
Indulge in the luxurious flavors of "Escargot and Angel Hair," a sophisticated yet surprisingly approachable dish perfect for a special occasion or gourmet dinner. This elegant recipe combines tender angel hair pasta with rich, buttery escargot in a creamy white wine sauce infused with garlic, shallots, and a hint of lemon for brightness. Finished with Parmesan cheese and fresh parsley, this decadent pasta dish delivers a perfect balance of indulgence and refinement. Easy to prepare in just 35 minutes, it’s an impressive meal that elevates your table with its French-inspired flair. Whether you’re a seasoned escargot enthusiast or new to this delicacy, this recipe is a must-try for pasta and seafood lovers alike!
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Recipe Information
Ingredients
- 12 oz angel hair pasta
- 6 oz canned escargot (snails), rinsed and drained
- 6 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 shallots, finely chopped
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and 3 tablespoons of butter, allowing it to melt. Add the minced garlic and chopped shallots, and sauté until fragrant and translucent, about 2-3 minutes.
Add the escargot to the skillet and cook for 3-4 minutes, stirring gently to coat them in the butter mixture.
Deglaze the skillet by pouring in the dry white wine. Let the wine simmer and reduce by half, approximately 3-4 minutes.
Reduce the heat to low and stir in the heavy cream, remaining 3 tablespoons of butter, salt, black pepper, and the optional red pepper flakes. Allow the sauce to simmer gently for 5 minutes until slightly thickened.
Mix in the grated Parmesan cheese and lemon juice. Stir until the cheese melts and the sauce becomes creamy. Adjust the seasoning with additional salt and pepper if necessary.
Add the cooked angel hair pasta to the skillet, tossing gently to coat in the sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Remove the skillet from heat and sprinkle the dish with fresh parsley.
Serve immediately, garnished with extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 16.9 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1046 mg | 80% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1186 mg | 25% | |
*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.
