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Linguine with Snails and Tomato Juice and Basil Recipe
Dominique Truchon, l'Auberge des Peupliers, Québec, Canada
Dominique Truchon, l'Auberge des Peupliers, Québec, Canada
Flavors of Quebec
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
The chef uses "Lacoste" tomatoes, grown in the Charlevoix region.
Ingredients for 6 servings
- 36 cooked Snails
- 6 portions of fresh linguine (see Pasta)
- 1 bunch of fresh Basil
- 500 g (18 oz.) Tomatoes
- 15 g roux (10 g/2 tsp. hot butter blended with 5 g/2 tsp. flour)
- 250 g (9 oz.) half-salted butter
- Salt and pepper
- 2 shallots, chopped
- 250 ml (1 cup) white vermouth
- 15 ml (1 tbsp.) olive oil
  1. Heat the oil into a saucepan and sauté the shallots; add the vermouth and cook until the liquid has almost completely evaporated;
  2. meanwhile, purée the tomatoes in a blender and put through a fine sieve;
  3. add the tomatoes to the reduction; bring to a boil; reduce by one-third;
  4. thicken lightly with the roux;
  5. gradually whisk in the pieces of butter;
  6. correct the seasoning; add salt and pepper to taste;
  7. cook the linguine "al dente".


  1. Place the linguine in the centres of six pasta bowls;
  2. pour the sauce all around;
  3. place the snails on top; add the finely-chopped basil;
  4. garnish each plate with a sprig of basil.
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