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
- Remove the snail bodies and chop the remaining feet.
- Drizzle olive oil over hot pasta and toss with salt and pepper to taste.
- 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.
- Serve immediately atop hot pasta. Makes 1 serving.
- Options: Add cream to escargot and cook 1 or 2 minutes longer; or toss the cream with hot pasta before topping with apple snail.
- For other "great, flavourful" variations, toss the hot pasta with saffron or curry powder or various herbs or spices to taste.
Labels: Pasta and Noodles
