Artichoke And Escargot Over Linguini
From elgourmand2 8 years ago
- 30 Min. to make
- Serves 4-6
I have no idea what canned escargot cost. They may be a bit dear for a pasta dish. Canned artichoke hearts are a bit pricy but the rest of this is cheap enough. I had some escargot in the freezer and heaps of mushrooms so I said why not. Read more Believe it or not, these flavors all go together really well. I think you’ll be pleasantly surprised. For those of you who don’t do escargot, try chunks of sweet Italian sausage. See less
Ingredients
- • One 8 oz. (225 g.) package linguine pasta. Any long pasta will due. shopping list
- • 2 Tbs. butter. shopping list
- • 1¼ cups artichoke hearts, drained and sliced. shopping list
- • 1½ cups sliced mushrooms. shopping list
- • One 7 oz. (175 g.) can escargot, drained. shopping list
- • 3 cloves garlic, chopped. shopping list
- • 1 tsp. dried sage. shopping list
- • 2 Tbs. dry red wine. shopping list
- • 1 pinch dried oregano. shopping list
- • 1/4 cup grated parmesan cheese. shopping list
How to make it
- 1. Bring a large pot of lightly salted water to a boil. Add the linguine, and cook al dante.
- 2. Melt the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.
- 3. Stir in the escargot, and season with wine, sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, stir and remove from the heat.
- 4. Serve over linguine with remaining Parmesan cheese.
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