Escargot Linguini

• 6 to 8 ounces dry linguini or spaghetti
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground fennel seed
• 1/2 teaspoon salt
• 2 plum tomatoes, seeded and diced small
• 1 7.75 ounce can snails, drained and rinsed
• 1/2 cup dry white wine
• Salt and black pepper for re seasoning
• Chopped parsley for garnish
• Grated parmesan for garnish

1. Put a pot of water on the stove and start cooking the pasta according to the package directions.
2. While waiting on the pasta, place the oil in a large saute pan and heat. Add the garlic, crushed red pepper, oregano, ground fennel and salt and saute for about 2 minutes. Don't let the garlic brown.
3. Add the diced tomatoes and saute until they just start to soften. Add the snails and white wine and simmer for about 5 to 7 minutes.
4. Drain the pasta, reserving some of the pasta water and add the pasta to the sauce. With the heat still on stir everything together. Add a little of the pasta water to loosen the sauce if need be and check for seasoning with a little salt and pepper.
5. Pour the pasta onto a platter or in a serving bowl and garnish with some chopped parsley and grated parmesan

olive oil, garlic, red pepper, oregano, ground fennel, salt, tomatoes, white wine, salt, parsley, parmesan

Taken from food52.com/recipes/16702-escargot-linguini (may not work)