Tagliatelle with escargots and parsley-garlic sauce


  • 500g Panzani Tagliatelle
  • Twenty or so canned Burgundy snails
  • 2 garlic cloves
  • 100g of butter
  • 1 bunch of fresh parsley
  • 1 spoonful of fresh thyme
  • 2 tablespoons olive oil
  • Salt, pepper

Preparations steps

  • 1. Blend the cubed butter, parsley, thyme and garlic together in a food processor.
  • 2. In a frying pan, sauté the snails with half the previously obtained parsley butter. Allow to cook for 5 minutes, salt and pepper.
  • 3. Meanwhile, cook pasta until "al dente" in a large quantity of salted boiling water. Drain and pour into the serving dish.
  • 4. Mix in with the rest of the parsley butter, arrange the snails and serve hot.

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