Lumache Fettuccine -- Fetuccine with Snails

• 4 to 6 cloves garlic, chopped
• 1/2 cup chicken stock
• 1 lb. fettuccine pasta, al dente
• 36 lg. snails, without shells
• 2 tbsp. butter
• 1/2 tsp. ground thyme
• 1 cup Classic White Sauce
• 2 tsp. chopped fresh parsley
• 2 tsp. chopped chives
• Grated parmesan cheese

1. Cook fettuccine according to package directions to the al dente stage.
2. If snails are large, cut in half and set aside.
3. Melt butter in large fry pan, then add snails, garlic and thyme.
4. Cook, stirring frequently, over medium-high heat for approximately 5-6 minutes.
5. Add chicken stock, and bring to a gentle boil, still stirring frequently.
6. Lower heat and summer for 8-10 minutes.
7. Stir in thick white sauce and blend well.
8. Toss sauce with the cooked fettuccine, top with parmesan cheese and a sprinkling of fresh parsley and chives.

garlic, chicken stock, pasta, without shells, butter, ground thyme, white sauce, parsley, chives, parmesan cheese

Taken from www.foodgeeks.com/recipes/18775 (may not work)