Artichoke and Escargot Over Linguini

Escargot is quickly pan fried with artichoke and mushrooms before being served over linguine. Amazing! Everything compliments the other extremely well and it's a nice main dish.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 464 Calories

Ingredients

• 2 tablespoons butter
• ¼ cup grated Parmesan cheese
• 1 pinch dried oregano
• 3 cloves garlic, chopped
• 1 teaspoon dried sage
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (10 ounce) can artichoke hearts, drained and sliced
• 1 (8 ounce) package linguine pasta
• 1 (7 ounce) can escargot, drained

Recipe Instructions

Step 1

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

Step 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.

Step 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.