Recipe Jonathan Cane, Claudia Lu­cas and Kathryn White

House and Leisure Food - - HL FOOD -

olive oil for fry­ing 2T but­ter 3×200g tins snails 5 gar­lic cloves, crushed 1T squid ink (op­tional) 500g Cala­ma­rata squid-ink

pasta* olive oil to driz­zle 100g Gor­gonzola a hand­ful of chopped flatleaf

pars­ley salt and pep­per

Serves 8

Heat the olive oil and but­ter in a pan and gen­tly fry the snails with the gar­lic. Add the squid ink and set aside. Cook the pasta in boiling wa­ter as per packet in­struc­tions. Toss the snails and juices through the pasta, driz­zling a lit­tle olive oil over it. Add the Gor­gonzola, toss through and top with chopped pars­ley, salt and pep­per.

* Serve the snails on bruschetta as an al­ter­na­tive to pasta.

Snails with Gor­gonzola

and squid-ink pasta

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