Plump helix snails from France are tasty when tucked into large pasta shells in Escargots and Pasta.
This mixture is covered with a cream sauce made of chopped mushrooms, garlic and chives and topped with herbs and grated St. Paulin cheese, a fine nutty semisoft cheese.
This dish is equally successful and any type of pasta. Simply mix the escargots and the sauce with spaghetti, linguine or whatever you prefer. Serve with a crisp green salad and a bottle of wine.
ESCARGOTS AND PASTA
1/2 cup butter or margarine
1/2 pound mushrooms, sliced
4 shallots, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh chives
1/2 cup flour