Tagliatelle

Tagliatelle aux escargots persillade

Ingrédients

4
20min
  • 500g Panzani Tagliatelle
  • Twenty or so canned Burgundy snails
  • 2 garlic cloves
  • 100g of butter
  • 1 bunch of fresh parsley
  • 1 spoonful of fresh thyme
  • 2 tablespoons olive oil
  • Salt, pepper
pasta

Etapes de préparation

  • 1. Blend the cubed butter, parsley, thyme and garlic together in a food processor.
  • 2. In a frying pan, sauté the snails with half the previously obtained parsley butter. Allow to cook for 5 minutes, salt and pepper.
  • 3. Meanwhile, cook pasta until "al dente" in a large quantity of salted boiling water. Drain and pour into the serving dish.
  • 4. Mix in with the rest of the parsley butter, arrange the snails and serve hot.

Vous aimerez aussi

Lasagne au poulet fumé, aubergines et bananes frites Lasagne
60min
2
Cuisiner
Mini Farfalle Croustillantes sur parfait de magret fumé. Mini Farfalle
45min
8
Cuisiner
Tagliatelle aux champignons et parmesan Tagliatelle
20min
4
Cuisiner
Rigatoni et boulettes de viande Rigatoni
15min
4
Cuisiner