Bucatini is a spaghetti-like pasta, except it has a hollow centre. This hollow centre allows for the pasta to not only be coated in sauce, but also filled with it. I make a buttery white wine sauce for this Escargot Bucatini, and it’s the perfect sauce to fill the hollow centre of the pasta, as it’s not very thick.

To elevate the flavours I also make a drizzling oil that goes on just before serving, using some of the same ingredients that I use in the sauce.

If you prefer you could omit the snails and enjoy this as a vegetarian dish. It is all about that sauce after all. Just add loads of parmesan!

Herewith my recipe for Escargot Bucatini, hope you enjoy!

Escargot Bucatini

Author: Natasha Marais

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Course Main Course

Cuisine French, Italian

Servings 4

Ingredients

For the pasta:

½ pack bucatini pasta
1 onion diced
4 cloves garlic pressed
20 grams flatleaf parsley chopped
1 green chilli chopped
1 cup white wine
100 grams butter
1 tin snails drained & rinsed

For the drizzling oil

¼ green chilli chopped
1 clove garlic pressed
1 small handful flatleaf parsley chopped
2 tbsp olive oil
1 tbsp white balsamic vinegar
salt flakes

To serve:

parmesan
fresh parsley

Instructions

For the pasta:

Bring a pot of salted water to a boil and cook pasta according to the package instructions.
Over medium heat, fry onion in a little olive oil until soft.
Add garlic, parsley and chilli and fry for another minute, then add the wine.
Let wine reduce to about half, then add the butter and season with salt and black pepper. Once butter has melted add half a cup of the pasta water to the sauce and simmer for a couple of minutes, then add the snails.
About 2 minutes before the pasta is done cooking, transfer it to the sauce (discarding the water) and finish cooking in the sauce.

For the drizzling oil

Make sure the chilli, garlic and parsley are all finely chopped, then add the olive oil and balsamic vinegar and combine well.
Drizzle over pasta just before serving.