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  • Home
  • Shop
    • Where to buy canned snails
    • Where to buy snail kaviar
  • Recipes
    • By Emilie Qvist Kjærgaard
    • By Gorm Wisweh
    • By Louise and Peter
    • By CPH Hospitality College
    • By Katrine Klinken
  • References
  • Events
  • About us
    • Sustainability
    • Our news
  • Contact
  • Become a reseller
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Photo: Camilla Stephan

About Katrine Klinken

Katrine Klinken has helped us with some of our first snail recipes. She is a chef, cookbook writer, food and travel writer, teacher, food debater and lecturer. She is passionate about wonderful food that is made well and from pure ingredients - food with great taste, enjoyment and experience. She visited our snail farm in 2018 and when she got home she immediately cooked with snails in her kitchen. Katrine's website: www.klinken.com 
Photo: Camilla Stephan

9/9/2018

Pasta with spicy sauce and snails

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​Total cooking time: 35 min. 2-3 portions.
This dish contains sousvide cooked snails ready for heating in the pan. 
  • 175 g precooked snails
  • 1/2 dl olive oil
  • 3-4 chopped cloves of garlic
  • 500 g diced tomatoes 
  • ​1-2 diced squash
  • 4-5 chopped salted anchovies
  • 1 tsp hot chili sauce
  • 1/2 dl chopped herbs such as mint, basil, parsley and tagetes
  • 1/2 dl fresh grated parmesan cheese
Start with the pasta sauce. If you use blanched snails, you need to precook the snails in 45 min. before preparing the sauce.
  • Thaw the snails and rinse them in cold water.
  • Stir the chopped garlic cloves in the olive oil and add the precooked snails.
  • Add tomatoes and shortly after diced squash.
  • Spice with chopped anchovies and chili sauce.
  • Add pepper and salt. Be careful adding salt, because the salted anchovies also add salt.
  • Cook for 8 min.
  • While cooking the sauce, cook pasta al dente just before the sauce is ready.
  • Add fresh herbs to the sauce and the sauce is ready to be served on the warm pasta.

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