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My review
Artichoke and Escargot Over Linguini
4 made it |
2 reviews
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9
Victoria M.H.
"Amazing! Everything compliments the other extremely well and it's a nice main dish."
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Ingredients
1 h servings 464Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
7/22/2009
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 parsl...
7/11/2007
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.