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Elegant, Festive Holiday Meal : Escargots and Pasta Are Covered With Cream Sauce

October 15, 1987

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

1 1/2 cups chicken broth

1/2 cup dry white wine

2 cups whipping cream

60 escargots, drained

Salt, pepper

30 pasta shells

2 cups grated St. Paulin cheese

Melt butter in large saucepan and saute mushrooms, shallots, garlic and chives about 5 minutes. Sprinkle with flour and gradually stir in chicken broth, wine and cream. Stir over medium heat until sauce bubbles and begins to thicken.

Add escargots and reheat. Season to taste with salt and pepper. Simmer sauce, stirring, 10 minutes.

Meanwhile, cook pasta according to package directions. Drain. Spoon two escargots into each pasta shell. Pour remaining sauce over and sprinkle with cheese. Makes 6 servings.

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