Spaghetti With Escargots Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Spaghetti3⁄4 Pound
 Oil1⁄4 Cup (4 tbs)
 Garlic2 Teaspoon, crushed
 Onion1 Small, chopped
 Red pepper1 Dash
 Chopped parsley/1 teaspoon dry parsley2 Tablespoon
 Crushed tomatoes12 Ounce (Fresh/Canned, With Juice)
 Canned snails3⁄4 Can (7.5 oz), drained (Or 1 Small Can)
 Parmesan cheese/Romano cheese1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2101 Calories from Fat 652

% Daily Value*

Total Fat 73 g112.2%

Saturated Fat 14 g70.1%

Trans Fat 0 g

Cholesterol 282 mg

Sodium 1324.1 mg55.2%

Total Carbohydrates 300 g99.9%

Dietary Fiber 11.7 g46.8%

Sugars 5.9 g

Protein 89 g179%

Vitamin A 104.9% Vitamin C 139.7%

Calcium 92.8% Iron 118.2%

*Based on a 2000 Calorie diet

Directions

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and cook until onions are soft.
Add and allow to cook for approx 10-15 minutes, on a low heat, stirring occasionally.
Add to sauce and cook 3 more minutes.
Add pasta and toss.
Sprinkle on pasta and serve.
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