Lumache Fettuccine -- Fetuccine with Snails




4 to 6 cloves garlic, chopped
1/2 cup chicken stock
1 lb. fettuccine pasta, al dente
36 lg. snails, without shells
2 tbsp. butter
1/2 tsp. ground thyme
1 cup Classic White Sauce
2 tsp. chopped fresh parsley
2 tsp. chopped chives
Grated parmesan cheese


Cook fettuccine according to package directions to the al dente stage. If snails are large, cut in half and set aside.

Melt butter in large fry pan, then add snails, garlic and thyme. Cook, stirring frequently, over medium-high heat for approximately 5-6 minutes.

Add chicken stock, and bring to a gentle boil, still stirring frequently. Lower heat and summer for 8-10 minutes.

Stir in thick white sauce and blend well. Toss sauce with the cooked fettuccine, top with parmesan cheese and a sprinkling of fresh parsley and chives.

Author's Comments

This is a dish that looks great if you can find “Black Fettuccine”! Yes, I said Black. It is found in specialty shops everywhere. It is made with squid ink, taken from all those Calamari you have been eating, but having the ink sac cleaned out and thrown away. Next time have the fishmonger save a couple of the sacks for you, make your own pasta and use the ink. Oh, add a little lemon juice to the pasta also. Delicious.

Taken from my cookbook: THe "Old Country" Italian Cookbook, by Donald J.P. La Marca

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