Snails a la putanesca with linguini and basil

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.