Artichoke and Escargot Over Linguini
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Ingredients1 h servings 464 cals
Original recipe yields 4 servings
- 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.
Per Serving: 464 calories; 9.4 g fat; 58.8 g carbohydrates; 36.8 g protein; 85 mg cholesterol; 865 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...