A few months ago I had one of these “whatever is in the cupboard” moment’s.
Low and behold, some of my favorites : Pasta, snails, artichokes.
The wonderful result of this :
Personally I think it looks great, and best of all, it tastes even better.
That and the different textures made it an outstanding dish
Boil the rotelle, strain, reserve some of the cooking water.
Make a mixture of cornstarch, flour, salt, garlic powder and lemon-salt.
Dredge the snails in the mix and fry at 375 degrees until crisp on the outside,
but moist and plum on the inside. Reserve on absorbent paper.
Fry the artichokes and reserve the same way.
Saute finely chopped garlic and onion in olive oil until opaque.
Add rotelle, a good amount of soft (not melted) butter, finely grated
parmesan cheese, tomatoes and some of the cooking water to the pot
and stir until a sauce forms that coats the pasta lightly.
Season with salt and pepper.
To serve, place pasta on bottom of plate or bowl, top with snails and
artichokes and sprinkle with parmesan and chopped parsley.
Bon Appetit ! Live is Good !