Burgundian Escargots With Spaghetti

More from this source
Food.com
Nutrition per serving    (USDA % daily values)
CAL
907
FAT
136%
CHOL
19%
SOD
29%

Comments

Add a comment

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

You might also like

Escargot With Garlic Butter And Splash Of Cognac
Steamy Kitchen
Benoit's Classic French Escargot Recipe
Food Republic
Lemongrass-Infused Snails With Spicy Soy Sauce
Food & Wine
Escargots In Herbed Cream
Food & Wine
Escargots A La Bourguignonne
Williams-Sonoma
Cabbage Stuffed With Snails
Saveur
Escargots
Kitchen Wench
Classic Escargots À La Bourguignonne
Epicurious
Onion And Wild Garlic With Snails
Great British Chefs
Potato Gnocchi With Garlic Butter, Mushrooms An...
Food & Wine