Perciatelli con Caracoles

Ingredients

In this Madrid-inspired adaptation, we substitute the traditional Italian ingredients of Perciatelli con le lumache with local Madrid flavors. Instead of using Italian snails, we incorporate Spanish caracoles, which have a slightly different taste and texture. The sauce is enhanced with Spanish herbs and spices, giving it a distinct Madrid flair. Additionally, we incorporate local tomatoes and garlic to further infuse the dish with the vibrant flavors of Madrid. We alse have the original recipe for Perciatelli con le lumache, so you can check it out.

• 400g (14 oz) Perciatelli pasta 400g (14 oz) Perciatelli pasta
• 500g (1.1 lb) Spanish caracoles (snails), cleaned and cooked 500g (1.1 lb) Spanish caracoles (snails), cleaned and cooked
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the Perciatelli 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 cooked caracoles (snails) to the skillet and cook for a few minutes to infuse the flavors.
4. 4.
   Stir in the diced tomatoes, smoked paprika, dried thyme, and dried oregano. Season with salt and pepper to taste.
5. 5.
   Simmer the sauce for about 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked Perciatelli pasta to the skillet and toss until well coated with the sauce.
7. 7.
   Serve the Perciatelli con Caracoles hot, garnished with fresh parsley.

Treat your ingredients with care...

• Caracoles (snails) — Ensure that the snails are thoroughly cleaned and cooked before adding them to the dish. Follow proper cooking instructions to ensure they are tender and safe to consume.

Tips & Tricks

• If you can't find fresh caracoles, you can use canned snails as a substitute.
• For an extra kick of flavor, add a pinch of saffron threads to the sauce.
• Serve the dish with a side of crusty bread to soak up the delicious sauce.
• Adjust the seasoning according to your taste preferences. Add more smoked paprika for a smokier flavor or increase the garlic for a stronger aroma.
• If you prefer a spicier dish, add a dash of hot sauce or red pepper flakes to the sauce.

Serving advice

Serve Perciatelli con Caracoles as a main course, accompanied by a fresh green salad and a glass of Spanish red wine.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in individual pasta bowls, allowing the long strands of Perciatelli to shine.