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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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About Louise B. Brønnum and Peter N. Christensen

Louise and Peter work at KOST Cph. Louise is a Gastrophysicist and Peter a chef. Louise and Peter have helped us tasting our products and they are passionate about exploring new tastes in the Nordic kitchen. They love to bring food science alive and to develop taste, recipes and meals. KOST Cph's website: www.kostkbh.com 
Photo: Martin Dyrløv

12/21/2020

Snails a la putanesca with linguini and basil

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Total cooking time: 40 min. 2 portions
We use gourmet snails for this dish because they are ready to be prepare in a pan.
  • 200 g gourmet snails sousvide cooked
  • 500g linguini
  • 10 large tomatoes of high quality
  • 24 pcs olives
  • ½ dl capers
  • 4 cloves garlic
  • 1½ dl basil
  • olive oil
Pasta:
  • Put a large pot of water over to boil - remember to add a good shot of salt.
  • When the water boils, add the pasta and cook until al dente. Taste yourself.

Putanesca:
  • Cut the tomatoes into coarse cubes and chop the garlic in small pieces.
  • Put a large pan over medium-high heat and add a generous shot of olive oil.
  • Sauté the garlic for 1-2 minutes until they start to tenderize and then add the chopped tomatoes to the pan.
  • Add the capers and olives and simmer under the lid for approx. 10 min.
  • Divide each snail into quarters and add to the pan and let it simmer for another 5 min.
  • Season with salt and freshly ground, black pepper and turn the pasta upside down in the pan.
Turn it all over thoroughly and serve with basil leaves on top.

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