Artichoke and Escargot Over Linguini
From ern 16 years ago
- 30 minutes to make
- Serves 4
Amazing! Everything compliments the other extremely well and it's a nice main dish
Ingredients
- 1 (8 ounce) package linguine pasta shopping list
- 2 tablespoons butter shopping list
- 1 (10 ounce) can artichoke hearts, drained and sliced shopping list
- 1 (4 ounce) can sliced mushrooms, drained shopping list
- 1 (7 ounce) can escargot, drained shopping list
- 3 cloves garlic, chopped shopping list
- 1 teaspoon dried sage shopping list
- 1 pinch dried oregano shopping list
- 1/4 cup grated parmesan cheese shopping list
How to make it
- Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
- Melt half of 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.
- Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
- jeannej Raleigh, NC
- suestonebender CA
- cupcakebunny Lethbridge, CA
- wolfpackjack Raleigh, NC
- ern Wilmington, NC
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The Rating
Reviewed by 2 people-
I rated this a five.
jeannej
in Raleigh loved it
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Yummy, Brava, this is wonderful.
notyourmomma
in South St. Petersburg loved it
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