Artichoke and Escargot Over Linguini You Have To Try

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Artichoke and Escargot Over Linguini

"Amazing! Everything compliments the alternative extremely nicely and it is a pleasing fundamental dish."

Ingredients :

• 1 (8 ounce) package deal linguine pasta
• 2 tablespoons butter
• 1 (10 ounce) can artichoke hearts, tired and sliced
• 1 (four ounce) can sliced mushrooms, tired
• 1 (7 ounce) can escargot, drained
• three cloves garlic, chopped
• 1 teaspoon dried sage
• 1 pinch dried oregano
• 1/4 cup grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H

• Bring a massive pot of gently salted water to a boil. Add the linguine, and prepare dinner until gentle, about 8 mins.
• Melt 1/2 of the butter in a skillet over medium warmth. Add the mushrooms and artichokes; cook dinner and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and prepare dinner until aromatic and lightly browned.
• Stir inside the escargot, and season with sage and oregano. Cook for only some mins, because the escargot chefs without a doubt fast like shrimp. Add about 1/2 of the Parmesan cheese, and take away from the heat. Serve over linguine with final Parmesan cheese.

Notes :

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