Red Wine-Marinated Escargot Over Bowtie Pasta

TOTAL TIME: 12 hr 13 min
Prep: 10 min
Inactive Prep: 12 hr
Cook: 3 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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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