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

Farfalle aux trois poivrons Farfalle
55min
4
Make recipe
Rigatoni et boulettes de viande Rigatoni
15min
4
Make recipe
Penne Rigate aux courgettes, poulet à la marinade au curry et carottes Penne Rigate
45min
4
Make recipe
Penne Rigate au gorgonzola Penne Rigate
20min
4
Make recipe