Linguine with Snails and Tomato Juice and BasilTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:217.7 kcal
Proteins:3.3 g
Fats:17.9 g
Carbohydrate:6.9 g
Fibers:0.5 g
Sugar:1.1 g
Cholesterol:51.7 mg
Sodium:183.9 mg
Calcium:18 mg
Energy:447 kcal
Proteins:6.8 g
Fats:36.7 g
Carbohydrate:14.1 g
Fibers:1 g
Sugar:2.2 g
Cholesterol:106.2 mg
Sodium:377.5 mg
Calcium:36.9 mg
SIMILAR RECIPES
Jambalaya
Spaghetti with Small Lake Fish and Anchovy Sauce
Linguine with Clam Sauce
Pasta Shells with Fresh Tomato
Fettucine with Smoked Salmon and Sundried Tomatoes
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
36
cooked snails
6
portions of fresh linguine
1
bunch of fresh basil
500
g
tomatoes
250
g
salted butter
salt and pepper
2
shallots, chopped
250
ml
white vermouth
15
ml
olive oil
METHOD
- Heat the oil into a saucepan and sauté the shallots; add the vermouth and cook until the liquid has almost completely evaporated;
- meanwhile, purée the tomatoes in a blender and put through a fine sieve;
- add the tomatoes to the reduction; bring to a boil; reduce by one-third;
- thicken lightly with the roux;
- gradually whisk in the pieces of butter;
- correct the seasoning; add salt and pepper to taste;
- cook the linguine "al dente".
Presentation
- Place the linguine in the centres of six pasta bowls;
- pour the sauce all around;
- place the snails on top; add the finely-chopped basil;
- garnish each plate with a sprig of basil.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
The chef uses "Lacoste" tomatoes, grown in the Charlevoix region.
