SNAILS WITH GORGONZOLA AND SQUID-INK PASTA
Recipe Jonathan Cane, Claudia Lucas and Kathryn White
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
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