| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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allrecipes.com |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 (8 ounce) package linguine pasta 2 tbs. 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 tsp. dried sage 1 pinch dried oregano 1/4 cup grated Parmesan cheese |
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Instructions:
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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 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 escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast. Add about half the Parmesan cheese, and remove from the heat. Serve over linguine with remaining escargot. |
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Related recipes:
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None |
2005-07-29