Artichoke and Escargot Over Linguini

2 Reviews

Prep: 30 min
Cook: 30 min
Ready In: 1 hr

“Amazing! Everything compliments the other extremely well and it's a nice main dish.” - by Victoria M.H.

Ingredients

1 (8 ounce) package linguine pasta
2 tablespoons butter
1 (10 ounce) can artichoke hearts, drained and sliced
1 (4 ounce) can sliced mushrooms, drained
1 (7 ounce) can escargot, drained
3 cloves garlic, chopped
1 teaspoon dried sage
1 pinch dried oregano
1/4 cup grated Parmesan cheese

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Metric US

Original recipe yields 4 servings

Directions

Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.
Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese.

Nutrition

Amount Per Serving (4 total)

Calories
464 cal
23%

Fat
9.4 g
14%

Carbs
58.8 g
19%

Based on a 2,000 calorie diet

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Reviews (2)

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PRINCESSCOOK1

Jul. 24, 2009

"This recipe was very, very dry. I added a bit of heavy cream, a bit of romano cheese, and some grated fontina, took away the oregano-didn't quite mesh with esgargot. And added frsh chopped parsley. tr..." See moreick add a bit of the canning liquid in as well. Also, if you want more flavor omit the artichokes add diced tomatoes and capers and a hearty splash of white wine. (wine and artichokes do not go well together at all)"

CherubLane

Jul. 11, 2007

"This recipe was not as expected. It needed some kind of sauce; was a bit dry. Could not find escargot, so substituted shrimp. Did not throw out, but will not make again...." See more"

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