Artichoke and Escargot Over Linguini

Cooking Recipes Catalogue
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Escargot is quickly pan fried with artichoke and mushrooms before being served over linguine. Amazing! Everything compliments the other extremely well and it's a nice main dish.

INGREDIENTS (for 4 servings):

PREPARATION:

  • 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.