Escargot Bucatini
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.
To serve:
- Add a generous amount of parmesan cheese and fresh parsley.