Red Wine-Marinated Escargot Over Bowtie Pasta

  • Level: Easy
  • Total: 12 hr 13 min
  • Prep: 10 min
  • Inactive: 12 hr
  • Cook: 3 min
  • Yield: 4 servings
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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


  1. 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.
  2. Remove marinated escargots and allow to come to room temperature.
  3. 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.
  4. Serve in pans.