Escargot and Angel Hair

Indulge in the luxurious flavors of "Escargot and Angel Hair," a sophisticated yet surprisingly approachable dish perfect for a special occasion or gourmet dinner. This elegant recipe combines tender angel hair pasta with rich, buttery escargot in a creamy white wine sauce infused with garlic, shallots, and a hint of lemon for brightness. Finished with Parmesan cheese and fresh parsley, this decadent pasta dish delivers a perfect balance of indulgence and refinement. Easy to prepare in just 35 minutes, it’s an impressive meal that elevates your table with its French-inspired flair. Whether you’re a seasoned escargot enthusiast or new to this delicacy, this recipe is a must-try for pasta and seafood lovers alike!

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz angel hair pasta
• 6 oz canned escargot (snails), rinsed and drained
• 6 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 shallots, finely chopped
• 1 cup dry white wine
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp crushed red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and 3 tablespoons of butter, allowing it to melt. Add the minced garlic and chopped shallots, and sauté until fragrant and translucent, about 2-3 minutes.

Step 3

Add the escargot to the skillet and cook for 3-4 minutes, stirring gently to coat them in the butter mixture.

Step 4

Deglaze the skillet by pouring in the dry white wine. Let the wine simmer and reduce by half, approximately 3-4 minutes.

Step 5

Reduce the heat to low and stir in the heavy cream, remaining 3 tablespoons of butter, salt, black pepper, and the optional red pepper flakes. Allow the sauce to simmer gently for 5 minutes until slightly thickened.

Step 6

Mix in the grated Parmesan cheese and lemon juice. Stir until the cheese melts and the sauce becomes creamy. Adjust the seasoning with additional salt and pepper if necessary.

Step 7

Add the cooked angel hair pasta to the skillet, tossing gently to coat in the sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.

Step 8

Remove the skillet from heat and sprinkle the dish with fresh parsley.

Step 9

Serve immediately, garnished with extra Parmesan cheese, if desired.

Nutrition Facts

Serving size	1258.1 grams (1258.1g)

Amount per serving	% Daily Value*
Calories	3605

Total Fat 213.20g	273%
Saturated Fat 110.80g	554%
Polyunsaturated Fat 0.00g
Cholesterol 606mg	202%
Sodium 4433mg	193%
Total Carbohydrate 276.20g	100%
Dietary Fiber 20.30g	73%
Total Sugars 16.90g
Protein 109.20g	218%

Vitamin D 0IU	0%
Calcium 1046mg	80%
Iron 21mg	117%
Potassium 1186mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 12.6%

Carbs: 31.9%