Burgundian Escargots With Spaghetti

Name: Burgundian Escargots With Spaghetti
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets , straight from the tin, not rinsed, chopped; 1 Tbsp black pepper , coarse (or more); 2 teaspoons cornstarch or 2 teaspoons cornflour; 237 milliliters creme fraiche (or thick sour cream); 1 Tbsp garlic , finely chopped (or more, to taste); 2 Tbsps lemon juice (freshly squeezed, or use lime juice which is even better); 227 grams mushroom , cleaned and stalks trimmed; 5 Tbsps olive oil; 4 Tbsps parmigiano-reggiano cheese (or pecorino); 3 Tbsps parsley , finely chopped; 1 teaspoons salt (to taste); 397 grams snails (usually 2 x 200g tins for me, i e 400 g); 340 grams spaghetti (dry weight, 400-500g); 1 large sweet onion , quite large, chopped; 118 milliliters walnuts , toasted in a pan, chopped

Need a pescatarian main course? Burgundian Escargots With Spaghetti could be an awesome recipe to try. This recipe makes 4 servings with 843 calories, 36g of protein, and 43g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have lemon juice, creme fraiche, snails, and a few other ingredients on hand, you can make it. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. From preparation to the plate, this recipe takes about 55 minutes.