Lumache alla Bresciana

Ingredients

• 500g (1.1 lb) lumache pasta 500g (1.1 lb) lumache pasta
• 2 cans (200g each) escargot, drained and rinsed 2 cans (200g each) escargot, drained and rinsed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/4 cup red wine 1/4 cup red wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the lumache pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the escargot to the skillet and cook for 2-3 minutes, stirring occasionally.
4. 4.
   Pour in the crushed tomatoes and red wine, and season with dried oregano, dried basil, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked lumache pasta to the skillet and toss gently to coat the pasta with the sauce.
7. 7.
   Serve the Lumache alla Bresciana hot, sprinkled with grated Parmesan cheese and garnished with fresh parsley.

Treat your ingredients with care...

• Escargot — Ensure that the canned escargot is well-drained and rinsed before using to remove any excess brine or saltiness.

Tips & Tricks

• If fresh escargot is available, it can be used instead of canned escargot for an even more authentic experience.
• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Serve the Lumache alla Bresciana with a side of crusty bread to soak up the delicious sauce.
• If you prefer a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Lumache alla Bresciana is best served hot, straight from the skillet. Garnish each plate with a sprinkle of grated Parmesan cheese and a generous amount of fresh parsley for added flavor and visual appeal.

Presentation advice

To elevate the presentation of Lumache alla Bresciana, consider serving it in individual pasta bowls or on large plates. Arrange the pasta neatly and garnish with a sprig of fresh parsley. Serve with a side of crusty bread for a complete and satisfying meal.