Burgundian Escargots With Spaghetti Recipe

Name: Burgundian Escargots With Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 -16 ounces spaghetti (dry weight, 400-500g); 5 tablespoons olive oil; 1 sweet onion, quite large, chopped; 1/2 lb mushroom, cleaned and stalks trimmed*; 4 anchovy fillets, straight from the tin, not rinsed, chopped; 1 tablespoon garlic, finely chopped (or more, to taste); 2 teaspoons cornstarch or 2 teaspoons cornflour; 2 tablespoons lemon juice (freshly squeezed, or use lime juice which is even better); 1 cup creme fraiche (or thick sour cream); 14 ounces snails (usually 2 x 200g tins for me, i.e. 400 g); 3 tablespoons parsley, finely chopped; 1/2 cup walnuts, toasted in a pan, chopped; 4 tablespoons parmigiano-reggiano cheese (or Pecorino); 1 tablespoon black pepper, coarse (or more); 1/2 teaspoon salt (to taste)

Servings: persons

12 -16 ounces spaghetti (dry weight, 400-500g)
5 tablespoons olive oil
1 sweet onion, quite large, chopped
1/2 lb mushroom, cleaned and stalks trimmed*
4 anchovy fillets, straight from the tin, not rinsed, chopped
1 tablespoon garlic, finely chopped (or more, to taste)
2 teaspoons cornstarch or 2 teaspoons cornflour
2 tablespoons lemon juice (freshly squeezed, or use lime juice which is even better)
1 cup creme fraiche (or thick sour cream)
14 ounces snails (usually 2 x 200g tins for me, i.e. 400 g)
3 tablespoons parsley, finely chopped
1/2 cup walnuts, toasted in a pan, chopped
4 tablespoons parmigiano-reggiano cheese (or Pecorino)
1 tablespoon black pepper, coarse (or more)
1/2 teaspoon salt (to taste)

1
Put a fairly deep serving dish in a warming oven to heat.
2
Fill a large pot with water, add salt, and put on to boil for the pasta.
3
Heat the oil and fry the onion until pale yellow. Slice the mushrooms and add. (You can use any type of mushrooms available to you).
4
Keep the heat quite high and let the mushrooms cook through. If there is still liquid left in the pot, just leave it. Pull of heat for a moment.
5
Don't rinse the anchovies: take out of the oil and chop. The taste will not be discernable in the end product. Add the chopped anchovies to the onion and mushrooms, add garlic, and stir through.
6
Mix the cornflour into the lemon or lime juice in a small bowl.
7
Reduce heat of your stove plate, and add the creme fraiche with the cornflour-lemon juice. Stir in; heat should now be low.
8
Add the drained snails and stir through until everything is hot and the sauce comes to a bare simmer and thickens.
9
Remove from heat and carefully fork in the parsley, walnuts, Parmesan and pepper. Add salt, stir, and taste: it might need more salt. You might also want to add more lemon juice.
10
*Walnuts: chop coarsely and roast briefly in a small pan.
11
Cover with a lid, pull aside, and now cook the spaghetti until al dente -- usually no more than 8 - 11 minutes.
12
Drain the spaghetti in a colander, then top back into its large pot. Add the snail sauce and fold in well and evenly.
13
Take out the warmed serving dish, and tip in the whole lot.
14
You could carve over more parmesan shavings, scatter with extra parsley, and sprinkle with finely chopped spring onions.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 -16 ounces spaghetti (dry weight, 400-500g), 5 tablespoons olive oil, 1 sweet onion, quite large, chopped, 1/2 lb mushroom, cleaned and stalks trimmed*, and more.

Yes, Burgundian Escargots With Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burgundian Escargots With Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions