Recipe courtesy of Emeril Lagasse
12 hr 13 min
10 min
12 hr
3 min
4 servings


  • 1 jar escargots in brine, rinsed
  • 2 shallots, peeled and diced
  • 1/4 cup red wine, plus red wine to marinate
  • 2 tablespoons olive oil
  • 2 cups cooked pasta
  • 4 cloves garlic, chopped
  • 8 tablespoons herbed compound butter
  • 3 tablespoons chopped fresh parsley


In a non-reactive bowl, add the escargots and 1 diced shallot and cover with wine. Cover the bowl with plastic wrap and marinate overnight.

Remove marinated escargots and allow to come to room temperature.

Heat 4 individual cast iron dishes on burners over medium-high heat. Evenly divide olive oil, pasta, remaining shallot, garlic, parsley, 1/4 cup red wine and compound butter into pans. Using a slotted spoon strain the escargots from the marinade, discard the marinade and evenly divide the escargot among the pans. Cook the escargot for 3 minutes or until the butter has melted.

Serve in pans.



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