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.
Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.