Boil the snails until cooked through in the stock with the bay leaves and peppercorns and then remove from the shell. On low heat in a sauté pan sauté the chopped onion, garlic, mixed spice and the snails in salted butter until lightly browned, than add the chopped asparagus and toss. Cook the pasta al dente and add to the sauté pan, blend the olives, capers and spinach with the olive oil and pour with the pasta, zest the lemon and squeeze in the juice, toss well and serve. Can be served either warm or room temperature.
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