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Author Notes: I've been staring at a can of snails sitting in my pantry for about a month .. I love escargot all kinds of ways...and today I decided to pair them with a partial package of linguini also sitting in the pantry, a couple of ripe tomatoes and some of last night's leftover wine. A lovely lunch!
- 6 to 8 ounces dry linguini or spaghetti
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground fennel seed
- 1/2 teaspoon salt
- 2 plum tomatoes, seeded and diced small
- 1 7.75 ounce can snails, drained and rinsed
- 1/2 cup dry white wine
- Salt and black pepper for re seasoning
- Chopped parsley for garnish
- Grated parmesan for garnish
- Put a pot of water on the stove and start cooking the pasta according to the package directions.
- While waiting on the pasta, place the oil in a large saute pan and heat. Add the garlic, crushed red pepper, oregano, ground fennel and salt and saute for about 2 minutes. Don't let the garlic brown.
- Add the diced tomatoes and saute until they just start to soften. Add the snails and white wine and simmer for about 5 to 7 minutes.
- Drain the pasta, reserving some of the pasta water and add the pasta to the sauce. With the heat still on stir everything together. Add a little of the pasta water to loosen the sauce if need be and check for seasoning with a little salt and pepper.
- Pour the pasta onto a platter or in a serving bowl and garnish with some chopped parsley and grated parmesan
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