Escargot Linguini

March 25, 2012

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!


Serves: 2


  • 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
In This Recipe


  1. Put a pot of water on the stove and start cooking the pasta according to the package directions.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the pasta onto a platter or in a serving bowl and garnish with some chopped parsley and grated parmesan

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