Spaghetti With Escargots
|Oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Teaspoon, crushed|
|Onion||1 Small, chopped|
|Red pepper||1 Dash|
|Chopped parsley/1 teaspoon dry parsley||2 Tablespoon|
|Crushed tomatoes||12 Ounce (Fresh/Canned, With Juice)|
|Canned snails||3⁄4 Can (7.5 oz), drained (Or 1 Small Can)|
|Parmesan cheese/Romano cheese||1⁄3 Cup (5.33 tbs)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and cook until onions are soft.
Add and allow to cook for approx 10-15 minutes, on a low heat, stirring occasionally.
Add to sauce and cook 3 more minutes.
Add pasta and toss.
Sprinkle on pasta and serve.