Pastaescargot Recipes

BAKED ESCARGOT

Baked Escargot image

Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!

Provided by Linda klopatek

Categories Appetizers and Snacks Seafood

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup butter
1 pound helix snails, without shells
4 cloves garlic, minced
1 teaspoon minced fresh parsley, or to taste
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g

PASTA ESCARGOT

Pasta Escargot image

I had a dish like this in Paris, and was craving it today. So I tried to replicate it and it was really tasty! If you like escargot, give it a try. I got snails in a can (no fresh here in the US generally) in the tuna section of the supermarket. I do low carb, so I used Dreamfields Pasta, which is very good and tastes exactly like the regular stuff.

Provided by A la Carte

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter
3 shallots, sliced thinly
1 garlic clove, chopped
2 (7 ounce) cans snails, chopped
1/3 cup dry wine, I used chardonnay
5 tablespoons heavy cream
2 tablespoons sour cream
2 tablespoons parmesan cheese
3/4 lb spaghetti
fresh parsley
fresh ground black pepper (to taste)

Steps:

Saute the shallots and garlic in the butter until they are softened.
Add the snails and the wine and let it bubble until reduced slightly.
When reduced, add the cream, sour cream and mix it all together.
Stir in the parmesan cheese.
Serve tossed with about 3/4 lb of spaghetti.
Top with some chopped fresh parsley.

Nutrition Facts : Calories 665.9, Fat 20.2, SaturatedFat 11.6, Cholesterol 103, Sodium 190.5, Carbohydrate 72.2, Fiber 2.8, Sugar 2.4, Protein 29.2

MY ESCARGOT

My Escargot image

Make and share this My Escargot recipe from Food.com.

Provided by Lori 13

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb spinach (stemmed, torn)
2 tablespoons butter
1 lb snail (cleaned, drained)
1 garlic clove (minced)
1 tablespoon anchovy paste
3 tablespoons pine nuts
1/4 teaspoon orange rind (grated)
1/2 cup heavy cream
2 tablespoons butter
salt
fresh cracked pepper
fresh grated nutmeg (to taste)
1/4 cup gruyere cheese (grated)

Steps:

Heat broiler.
Steam spinach until wilted. Squeeze dry. Mince. Set aside.
Heat butter in a skillet.
Add snails, garlic, paste, pine nuts and rind. Saute 2 minutes.
Add cream. Saute 2 more minutes. Remove from heat.
Heat butter in another skillet.
Add spinach. Saute 2 minutes. Season.
Place in a sprayed casserole. Spoon snail mix on top.
Top with cheese. Broil 3 minutes.

Nutrition Facts : Calories 417, Fat 31.6, SaturatedFat 16.4, Cholesterol 140.5, Sodium 504.2, Carbohydrate 8.4, Fiber 2.8, Sugar 0.8, Protein 26.9

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