Escargots à la Fettucini is a modern French recipe for a classic dish of fettucini pasta served in a cream sauce with peas and escargot (snails). The full recipe is presented here and I hope you enjoy this classic French version of: Escargots à la Fettucini.
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Though this recipe gives a brief guide, you can fine more extensive notes on preparing edible snails (escargot) as food in my guide: how to prepare fresh snails
Ingredients:
24 large escargots (edible snails) (drained if tinned) [if using fresh snails prepare as in the preparing fresh snails recipe]
4 tbsp butter
2 garlic cloves, minced
250ml double cream
75g freshly-grated Parmesan cheese
200g frozen peas
salt and freshly-ground black pepper, to taste
500g fettucini
Method:
Melt the butter in a heavy-based saucepan, add the escargots and garlic and fry, stirring frequently, for 3 minutes. At this point, add the double cream, bring to a simmer and cook until the mixture thickens slightly. Now stir in the grated cheese and the peas. Adjust the seasonings to taste.
Continue cooking for a few minutes longer, or until all the ingredients are heated through (be careful not to over cook).
In the meantime, bring a pot of salted water to a boil. Add the fettucini and cook for about 4 minutes, or until al dente. Drain the pasta, toss to combine with the escargot sauce and serve.
