Tagliatelle
Tagliatelle aux escargots persillade
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500g Panzani Tagliatelle
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Twenty or so canned Burgundy snails
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2 garlic cloves
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100g of butter
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1 bunch of fresh parsley
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1 spoonful of fresh thyme
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2 tablespoons olive oil
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Salt, pepper
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1. Blend the cubed butter, parsley, thyme and garlic together in a food processor.
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2. In a frying pan, sauté the snails with half the previously obtained parsley butter. Allow to cook for 5 minutes, salt and pepper.
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3. Meanwhile, cook pasta until "al dente" in a large quantity of salted boiling water. Drain and pour into the serving dish.
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4. Mix in with the rest of the parsley butter, arrange the snails and serve hot.
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