Pasta Escargot

I'm one of those people who actually do like escargot!!! So, I was looking forward to this. I just found it to be far too bland for my taste. It definitely needed salt and pepper and I just loaded on the hot sauce after it was on my plate. I used rotini pasta. This was ok but I will tweak it quite a bit next time.

A la Carte, I printed your recipe, and it lay on my kitchen counter until I eventually got round to it. You get the 5th star for, thank heavens, the originality!! I'm always searching for recipes with accessible ingredients, but which are out of the ordinary. I made it tonight. Okay, I tweaked it a bit: had to use a small onion as I didn't have shallots. Used a KWV Chenin Blanc (South African) as that was opened and at hand. Used crème fraiche instead of sour cream (not much difference) and used a little more than you specified. Didn't have Parmesan, only Pecorino. Grated that, and added a handful, more that the 2 T in your recipe. I stirred it in and tasted: nice, but it missed something -- salt!! I used a seasoning salt containing the dreaded MSG, but that was just what was needed. I had my own organic flat-leafed parsley, which I chopped and stirred in. I also (we are 2 people grazing ...) only cooked 250g/1/2 lb of spaghetti while I made the exact amount of sauce you specified, so there were a bit too much sauce to spaghetti, but fortunately it had to stay in a warming oven for a while, and the spaghetti slurped up the excess cream sauce! When I started eating, I thought it was quite bland ... then realised one vital ingredient was missing: coarsely ground black pepper! I added a lot to my helping, and then I found the dish was like peanuts -- once you start, you can't stop!! I had a second helping (something I NEVER do!!) Thank you for a real keeper! The snails were totally delicious in this dish. I am so pleased to have found something else to do with snails except the butter-and-garlic thing. By the way, we are going out tomorrow and will have to warn people to keep their distance ... I really added a LOT of garlic. You might think of adding the pepper bit to the recipe. But it's YUMMY!!

Loved this, but I admittedly tweaked it. I didn't use sour cream, just lots of butter, half and half and a little chicken stock to make it saucier. I love lots of garlic, so I doubled it. I also added fresh spinach, button mushrooms and cherry tomatoes for a little healthy value. Delicious, and we will definitely make again.

Excellent! I put a lot of extra garlic because that's how we like it. I also only had one 4 oz can of achatine snails, so I added a container of sliced fresh shiitake mushrooms when cooking the shallots and garlic. That bulked it up nicely. Delicious! I made it for a treat for my DH's promotion, and we both loved it. Definitely keeping this one. Great change from just garlic & butter snails; and a great excuse to have them as dinner!

I thought that it was to "bland". I love spicy foods and when i made it i was feeling "creamy". But it's still a nice dish. I think the next time i will put more garlic! You know how good escargos are with garlic...hummm.