Artichoke And Escargot Over Linguini

1. 1

   Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.

2. 2

   Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.

3. 3

   Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.