Recipes around the world compilation

Hawaiian Escargot Leterc

By PutoPinoy on Thursday, May 15, 2008 At Thursday, May 15, 2008

Ingredients (1 person):
  • 12 apple snails
  • 4 ounce cooked pasta
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1/2 tablespoon fresh garlic
  • 1 tablespoon fresh American parsley, chopped
  • 1/2 cup cream, optional
  1. Remove the snail bodies and chop the remaining feet.
  2. Drizzle olive oil over hot pasta and toss with salt and pepper to taste.
  3. In a saute pan, heat butter until it "sings" (sizzles). Add garlic, parsley and salt to taste; saute until ingredients "sweat." Add chopped apple snails and saute quickly, about 30 seconds.
  4. Serve immediately atop hot pasta. Makes 1 serving.
  5. Options: Add cream to escargot and cook 1 or 2 minutes longer; or toss the cream with hot pasta before topping with apple snail.
  6. For other "great, flavourful" variations, toss the hot pasta with saffron or curry powder or various herbs or spices to taste.