Asparagus and Snail Fettucini
Suggested material offered in store
1 can of snails (small)
½ Spanish onion diced
1 carrot diced
1 stalk of celery diced
2 tomatoes, peeled, seeded and diced (½ aurora tomato can)
200 g of asparagus
1 cup white wine
½ cup chicken stock
4 tablespoons olive oil
2 tablespoons butter
In a pan, sauté garlic and snails in butter and olive oil for about 5 minutes. Set aside.
In boiling salted water, blanch the asparagus for 3 minutes. Remove asparagus in a bowl of ice water to stop the cooking. Cut into 2 cm pieces and set aside.
Cook pasta and start making the sauce.
In a large sauté pan, heat a little butter and olive oil. Add onion, carrots and celery for 5 minutes. Deglaze with white wine and reduce until dry.
Add tomatoes, asparagus, snails, broth and cook 2 minutes. Add salt and pepper.
When the fettuccine are cooked add them to the sauce and mix everything. Serve with a spicy oil.
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