PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

•  400g fettuccine
• 1 can of snails (small)
• ½ Spanish onion diced
• 1 carrot diced
• 1 stalk of celery diced
• 2 tomatoes, peeled, seeded and diced (½ aurora tomato can)
• 200 g of asparagus
• 1 cup white wine
• ½ cup chicken stock
• Chopped garlic
• 4 tablespoons olive oil
• 2 tablespoons butter

PREPARATION:

1. In a pan, sauté garlic and snails in butter and olive oil for about 5 minutes. Set aside.
   
2. In boiling salted water, blanch the asparagus for 3 minutes. Remove asparagus in a bowl of ice water to stop the cooking. Cut into 2 cm pieces and set aside. 
3. Cook pasta and start making the sauce. 
4. In a large sauté pan, heat a little butter and olive oil. Add onion, carrots and celery for 5 minutes. Deglaze with white wine and reduce until dry.
   Add tomatoes, asparagus, snails, broth and cook 2 minutes. Add salt and pepper. 
5. When the fettuccine is cooked add them to the sauce and mix everything. Serve with a spicy oil.