10 oz dry fettuccini
24 (7 1/2 oz. can) very lg. sized escargots, drained
4 tbsp. butter
1-2 garlic cloves, minced
1/2 pt. heavy cream
1/2 c. grated Parmigiano Reggiano cheese
8 oz frozen peas
Salt and pepper
Begin boiling pasta according to package directions.
Meanwhile, drain escargots and melt butter in large, heavy saucepan (large enough for pasta as well). Sauté escargot and garlic for 3 minutes. Pour in heavy cream and simmer until mixture thickens slightly.
Add grated cheese, peas and seasonings. Cook a few minutes longer until escargots and sauce are hot. Taste and adjust with salt and pepper if needed. Do not overcook.
Drain pasta and toss with escargots sauce until pasta is well coated. Splash with pasta water if needed. Serves 4-6 as a first course.