Tagliatelle

Tagliatelle aux escargots persillade

Ingredients

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

Preparations steps

  • 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.

You might also like

Penne Rigate au jus de canard lié aux dés de foie gras Penne Rigate
30min
6
Make recipe
Amuse-Bouches au Saumon Lasagne
35min
4
Make recipe
Serpentini au mascarpone et au saumon fumé Serpentini
20min
4
Make recipe
Couscous raisin cannelle et son épaule d'agneau dorée Couscous
110min
5
Make recipe