Gourmet Escargot Spaghetti with Walnuts and Cream
Experience a delightful fusion of French and Italian cuisines with this gourmet Escargot Spaghetti. This dish brings together the earthy flavors of mushrooms and walnuts with the unique taste of escargots, all wrapped in a creamy sauce enriched with Parmigiano-Reggiano. Ideal for escargot aficionados, this satisfying meal is enhanced by the richness of olive oil, the zing of lemon, and the subtle complexity of anchovies. Serve it alongside a mixed green salad for a meal that's both nutritious and indulgent. Dr. Peter D'Adamo's recommendation of escargots for all blood types makes it not only tasty but beneficial for everyone.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Spaghetti
12-16 ounces (dry)
Olive Oil
5 tablespoons (none)
Sweet Onion
1 large (chopped)
Mushrooms
0.5 pounds (cleaned and stalks trimmed)
Anchovy Fillets
4 fillets (chopped)
Garlic
1 tablespoon (finely chopped)
Cornstarch
2 teaspoons (none)
Lemon Juice
2 tablespoons (freshly squeezed)
Creme Fraiche
1 cup (none)
Snails
14 ounces (drained)
Parsley
3 tablespoons (finely chopped)
Walnuts
0.5 cup (toasted and chopped)
Parmigiano-Reggiano Cheese
4 tablespoons (grated)
Black Pepper
1 tablespoon (coarse)
Salt
0.5 teaspoon (to taste)
Instructions
1
Preheat the oven to a low setting to warm a serving dish.
2
Bring a large pot of salted water to a boil for the spaghetti.
3
In a large skillet, heat the olive oil over medium heat and sauté the chopped sweet onion until it turns pale yellow.
4
Slice and add the mushrooms to the skillet. Increase the heat slightly and cook until the mushrooms are tender. Any remaining liquid should be allowed to evaporate.
5
Chop the anchovy fillets without rinsing them. Add the anchovies and garlic to the skillet with the onion and mushrooms, stirring to combine.
6
In a small bowl, mix the cornstarch (or cornflour) with the lemon or lime juice until smooth.
7
Reduce the skillet heat to low and stir in the crème fraiche along with the cornstarch mixture.
8
Add the drained snails to the skillet, stirring gently until the mixture is heated through, simmering lightly until the sauce thickens.
9
Remove the skillet from heat and fold in the chopped parsley, toasted walnuts, Parmesan cheese, and black pepper. Adjust salt and lemon juice to taste.
10
Cover the skillet and set aside.
11
Cook the spaghetti in the boiling water until al dente, according to package instructions (approximately 8-11 minutes).
12
Drain the spaghetti well and return it to its pot. Pour the escargot sauce over the spaghetti and fold together until evenly coated.
13
Transfer the entire mixture into the pre-warmed serving dish.
14
For a finishing touch, garnish with additional Parmesan shavings, parsley, and finely chopped spring onions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein in this recipe is 14 ounces of drained snails (escargots).
What type of pasta is required for this dish?
The dish requires 12-16 ounces of dry spaghetti.
How much olive oil is used in the preparation?
The recipe calls for 5 tablespoons of olive oil.
What kind of onion should be used?
One large sweet onion, chopped, is used for this recipe.
How should the mushrooms be prepared?
The mushrooms should be cleaned, have their stalks trimmed, and then be sliced.
Should the anchovy fillets be rinsed before use?
No, the instructions state to chop the anchovy fillets without rinsing them.
How much garlic is included?
The recipe includes 1 tablespoon of finely chopped garlic.
What is the purpose of the cornstarch in this recipe?
Cornstarch is mixed with lemon or lime juice and stirred into the sauce to help it thicken.
What type of cream gives the sauce its richness?
One cup of creme fraiche is used to provide richness to the sauce.
When are the snails added to the skillet?
The drained snails are added to the skillet after the creme fraiche and cornstarch mixture have been stirred in.
What nuts are used in this gourmet spaghetti?
The recipe uses 0.5 cup of toasted and chopped walnuts.
What specific cheese is recommended for this dish?
The recipe uses Parmigiano-Reggiano cheese, both in the sauce and as a garnish.
How much black pepper is added?
The recipe calls for 1 tablespoon of coarse black pepper.
What is the suggested cooking time for the spaghetti?
The spaghetti should be cooked until al dente, which usually takes 8-11 minutes.
How should the serving dish be prepared?
The serving dish should be warmed in an oven at a low setting before use.
Is this recipe suitable for different blood types?
Yes, according to Dr. Peter D'Adamo, escargots are beneficial for all blood types.
What kind of cuisines does this dish represent?
This dish is a fusion of French and Italian cuisines.
How should the mushrooms be cooked?
Mushrooms should be cooked until tender and any remaining liquid has evaporated.
What can be used if lemon juice is not available?
Freshly squeezed lime juice can be used as a substitute for lemon juice.
When should the walnuts and parsley be added?
They should be folded in after the skillet has been removed from the heat.
What is the recommended garnish for this pasta?
The dish can be garnished with additional Parmesan shavings, parsley, and finely chopped spring onions.
How is the sauce combined with the spaghetti?
The drained spaghetti is returned to its pot, and the escargot sauce is poured over and folded together until coated.
How many ingredients are in this recipe?
There are 15 ingredients listed in this recipe.
What should be served alongside this meal?
It is recommended to serve this dish with a mixed green salad.
How much salt is included in the ingredient list?
The recipe lists 0.5 teaspoon of salt, or more to taste.
At what heat should the onions be sauteed?
The onions should be sauteed over medium heat until they turn pale yellow.
What tags are associated with this recipe?
Tags include escargot, spaghetti, french, italian, gourmet, seafood, and pasta.
What is the amount of cornstarch needed?
The recipe requires 2 teaspoons of cornstarch.
How is the parsley prepared?
The 3 tablespoons of parsley should be finely chopped.
What is the final step before serving?
The final step is to transfer the mixture into a pre-warmed serving dish and add optional garnishes.