Escargot Sauce Recipe
Ingredients
1 tbsp (15 ml) butter
2 garlic cloves, finely sliced
1 French (dry) shallot, finely sliced
24 escargots, halved
1/2 tsp (2 ml) fennel seeds
2 tbsp (30 ml) white wine
1 cup (250 ml) 35% cream
Salt and pepper
1 tbsp (15 ml) chopped parsley
Directions
– In a skillet, melt butter and cook garlic, shallot, escargots and fennel seeds until soft. Add white wine and cream. Season with salt and pepper and simmer for 4 minutes, stirring constantly. Add cooked pasta to mixture and stir to warm. Arrange in a serving dish and sprinkle with parsley.
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