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Burgundian Escargots With Spaghetti

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main-dish dinner french
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon garlic , finely chopped (or more, to taste)

4 tablespoons parmigiano-reggiano cheese (or Pecorino)

1/2 cup walnuts , toasted in a pan, chopped

5 tablespoons olive oil

1 cup creme fraiche (or thick sour cream)

2 tablespoons lemon juice (freshly squeezed, or use lime juice which is even better)

1 tablespoon black pepper , coarse (or more)

1/2 teaspoon salt (to taste)

4 anchovy fillets , straight from the tin, not rinsed, chopped

1 sweet onion , quite large, chopped

2 teaspoons cornstarch or cornflour

1/2 lb mushroom , cleaned and stalks trimmed*

12-16 ounces spaghetti (dry weight, 400-500g)

14 ounces snails (usually 2 x 200g tins for me, i.e. 400 g)

3 tablespoons parsley , finely chopped

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