Pasta Escargot

Name: Pasta Escargot
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons butter; 3 shallots, sliced thinly; 1 garlic clove, chopped; 2 (7 ounce) cans snails, chopped; 1/3 cup dry wine, I used chardonnay; 5 tablespoons heavy cream; 2 tablespoons sour cream; 2 tablespoons parmesan cheese; 3/4 lb spaghetti; fresh parsley

Vegetarian Dairy

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Ingredients

3 tablespoons butter ⓘ
3 shallots, sliced thinly ⓘ
1 garlic clove, chopped ⓘ
2 (7 ounce) cans snails, chopped
1/3 cup dry wine, I used chardonnay ⓘ
5 tablespoons heavy cream ⓘ
2 tablespoons sour cream ⓘ
2 tablespoons parmesan cheese ⓘ
3/4 lb spaghetti ⓘ
fresh parsley ⓘ

Instructions

Saute the shallots and garlic in the butter until they are softened.
Add the snails and the wine and let it bubble until reduced slightly.
When reduced, add the cream, sour cream and mix it all together.
Stir in the parmesan cheese.
Serve tossed with about 3/4 lb of spaghetti.
Top with some chopped fresh parsley.

Nutrition & Diet Analysis (per serving)

764 kcal 38% DV

Protein Fat Carbs

Macronutrients

Protein 27.1g 54% DV

Total Fat 41.7g 53% DV

Carbs 74.7g 27% DV

Fiber 19.1g 68% DV

Sugar 12.1g 24% DV

Electrolytes

Sodium 585.3mg 25% DV

Potassium 2574.5mg 55% DV

Cholesterol 110.5mg 37% DV

Vitamins & Minerals

Vitamin A 141.3mcg 16% DV

Vitamin C 47.2mg 52% DV

Vitamin D 0.5mcg 2% DV

Calcium 457mg 35% DV

Iron 19.5mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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