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Artichoke and Escargot Over Linguini

SUBMITTED BY: Victoria M.H.

"Amazing! Everything compliments the other extremely well and it's a nice main dish."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3 star rating.
Read Reviews (1)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (8 ounce) package linguine pasta
  • 2 tablespoons butter
  • 1 (10 ounce) can artichoke hearts, drained and sliced
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 (7 ounce) can escargot, drained
  • 3 cloves garlic, chopped
  • 1 teaspoon dried sage
  • 1 pinch dried oregano
  • 1/4 cup grated Parmesan cheese

DIRECTIONS

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

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by CherubLane
This recipe was not as expected. It needed some kind of sauce; was a bit dry. Could not find... MORE


 
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Recipe Submitter:

Victoria M.H.
Cooking Level: Expert
Home Town: Oneida, New York, USA
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Nutritional Information
Artichoke and Escargot Over Linguini

Servings Per Recipe: 4

Amount Per Serving

Calories: 465

  • Total Fat: 9.5g
  • Cholesterol: 85mg
  • Sodium: 904mg
  • Total Carbs: 58.7g
  •     Dietary Fiber: 5.3g
  • Protein: 37g

VIEW DETAILED NUTRITION

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