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Red Wine-Marinated Escargot Over Bowtie Pasta
Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.
- Total Time:
- 12 hr 13 min
- Prep:
- 10 min |
- Inactive Prep:
- 12 hr |
- Cook:
- 3 min
- Level:
- Easy
- Yield:
- 4 servings
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
- 2 cups cooked pasta
- 4 cloves garlic, chopped
- 3 tablespoons chopped fresh parsley
- 8 tablespoons herbed compound butter
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.