Fennel & garlic escargots with pasta

Total cooking time: 25 min. 2 portions
The dish is served with ready-to-eat gourmet snails from the can "Fennel & Garlic".

• 1 can of Escargots - Fennel & Garlic
• 250 g fresh fettuccine pasta
• 1 crushed clove of garlic
• 1 twig of rosemary
• 1 squash chopped in thin slices
• Lemon peal (organic lemon)
• A sprinkle of fresh herbs chervil, parsley and tarragon 
• Salt and pepper
• ​Parmesan cheese

Herbs for decoration such as garden nasturtium, sea rocket, thyme or other herbs alike (sea rocket on the picture).

With pre-spiced snails directly from the can, it is easy to add the snails as a topping in the dish. Use the oil from the can to prepare the dish.

• Stir the snails in a bit of the heated oil.
• Add squash, garlic and rosemary and fry over medium heat for 4-5 min.
• Add fresh herbs just before serving (chervil, parsley and tarragon. 
• At the same time, cook the pasta al dente.
• Mix gently pasta, salt and pepper and the heated topping in the pan.
• Served with fresh herbs, a little lemon peal and parmesan cheese.

Enjoy with a cold glass of white wine.