ESCARGOT AND TRUFFLE PENNE

ESCARGOT AND TRUFFLE PENNE image

Categories Pasta

Yield 4

Number Of Ingredients 10

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1 tablespoon butter
2 tablespoons chopped shallots
1 12 ounce can burgundy snails, can be bought at gourmet markets
1/2 cup white wine
1/2 cup cream
1 teaspoon chopped truffle or truffle pate
1 tablespoon truffle oil
Salt and pepper to taste
¾ cup freshly grated parmesan
13 ounce package of wheat penne pasta

Steps:

Cook pasta in a large pot according to package instructions and drain. Return pasta to pot, removed from heat. Heat butter in a saucepan over medium-high heat. Add shallots and sauté for 4 minutes. Add escargot and coat with butter shallot mixture. Pour in wine, bring to a boil and reduce to a simmer over low-medium heat. Simmer until wine is reduced by half. Add cream. Cook for 3 minutes. Stir in truffle, truffle oil, salt and pepper. Remove from heat and fold in ½ cup parmesan. Pour sauce over pasta and stir. Turn on oven broiler. Spoon pasta into ramekins and top with parmesan. Broil until the parmesan melts and begins to slightly brown. Serve immediately.