Bucatini Verde Recipe
Peconic Escargot, Guerard's Secret, Nasturtium
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Ingredients
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Pasta
Sauce
Escargot
Method
Cooking the Pasta
Prepare the Bucatini
In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
Create the Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and let it simmer for about 2-3 minutes.
Finish the Sauce
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, chopped basil, chopped nasturtium leaves, and lemon juice. Mix well until the cheese is melted and the sauce is creamy.
Cooking the Escargot
Combine and Serve
Combine Everything
Add the cooked bucatini to the sauce and toss to coat well. Gently fold in the escargot for a luxurious finish.
Serve
Plate the Bucatini Verde and garnish with additional chopped nasturtium leaves and grated Parmesan cheese as desired.
