Lunch: Red Wine-Marinated Escargot Over Bowtie Pasta

Ingredients

1 jar escargots in brine, rinsed
2 shallots, peeled and diced
1/4 cup red wine, plus red wine to marinate
2 tablespoons olive oil
2 cups cooked pasta
4 cloves garlic, chopped
3 tablespoons chopped fresh parsley
8 tablespoons herbed compound butter

Instructions

In a non-reactive bowl, add the escargots and 1 diced shallot and cover with wine. Cover the bowl with plastic wrap and marinate overnight. Remove marinated escargots and allow to come to room temperature. Heat 4 individual cast iron dishes on burners over medium-high heat. Evenly divide olive oil, pasta, remaining shallot, garlic, parsley, 1/4 cup red wine and compound butter into pans. Using a slotted spoon strain the escargots from the marinade, discard the marinade and evenly divide the escargot among the pans. Cook the escargot for 3 minutes or until the butter has melted. Serve in pans.

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