Apple Snail Sauce & Pasta

Click to Enlarge	Apple Snail Sauce & Pasta U.S.
Click to Enlarge	Serve Effort: Sched: DoAhead:	2 pasta ** 1/2 hr Part		Hawaii, Florida and most other warm wet parts of the world have Apple Snail problems and eating the little beasties can help keep them under control. Just call it a "shellfish sauce" and your guests and family shouldn't have a problem with it.

2
1
1
1
1-1/2
1/4
6
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tt

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oz
cl
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T
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Apple Snail meat (1)
Shallot
Garlic
Parsley flat
Butter
Salt
Pasta
Olive Oil ExtV
Salt
Pepper

Prep

Simmer or steam SNAILS until well cooked. Time will depend on whether they are in the shell and/or pre-cooked. Remove from shell, clean, rinse and chop fine. Use only the rubbery foot part, the mealy stuff farther up in the shell doesn't taste very good.
Chop SHALLOT, GARLIC and PARSLEY fine, mix.

Run

At this point you can put your pasta in boiling salted water and start cooking it.
Melt BUTTER in a pan and add Shallot Mix, fry gently stirring until shallot is translucent but not at all browned - then add chopped Snails and fry a couple minutes more. Keep warm.
Drain Pasta and return to the pot. Stir in enough OLIVE OIL to coat and season with SALT and PEPPER. Turn pasta out into shallow bowls and spoon Snails over it.

NOTES:

Apple Snail: for 2 ounces of foot met you'll need about 20 ounces of whole snails. Apple snails can be caught wild in Florida and Hawaii (catch the big varieties) and can be purchased in the freezer section of Asian markets both in the shell and as shelled meat. Apple snails must be cooked thoroughly because they may harbor parisites that can infect humans.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch