Pasta Escargot
Elevate your pasta night with the luxurious allure of Pasta Escargot—a decadent fusion of classic French flavors and Italian comfort food. This gourmet dish pairs tender fettuccine or linguine with delicate escargot bathed in a rich, velvety sauce made from heavy cream, dry white wine, and a touch of garlic-infused butter. Accented with hints of fresh thyme, parsley, lemon zest, and a generous sprinkle of parmesan, every bite is bursting with elegance. Perfectly balanced between creamy indulgence and subtle sophistication, this recipe is surprisingly easy to prepare in just under an hour, making it the ideal choice for a romantic dinner or a special occasion. Serve it garnished with extra herbs and cheese for a restaurant-quality presentation that’s sure to impress.
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Recipe Information
Ingredients
- 12 oz pasta (fettuccine or linguine)
- 16 pieces escargot (canned or jarred, rinsed and drained)
- 4 cloves garlic cloves, minced
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 0.5 cup dry white wine
- 0.5 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
Add the escargot to the skillet and sauté for 2-3 minutes, stirring gently to warm them through. Remove the escargot from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Stir in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Turn the heat to low and add the heavy cream, stirring continuously. Cook for 5 minutes until the sauce thickens slightly.
Stir in the grated parmesan cheese, parsley, thyme, lemon zest, salt, and black pepper. Mix well until the cheese has melted into the sauce.
Return the escargot to the skillet and gently fold them into the sauce. Simmer for another 2 minutes to combine the flavors.
Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until it reaches your desired consistency.
Serve the Pasta Escargot hot, garnished with additional parsley and a sprinkle of parmesan cheese if desired.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3872 mg | 168% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.7 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1114 mg | 24% | |
*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.
