A demonstration video of the boys day out
playing with snails - A Three Course Lunch - Part 2
" The Second Course"
An Italian influenced pasta dish is our second course.

Here we use the snails in more of a hidden fashion. In fact, I later learned Justin made this dish again for his entire family not telling his sister she was eating snails till it was too late.


Green Beans
Extra Virgin Olive Oil
Rick's Chef Salt
Parmesan Pesto Spice (from Savory Spice Shop)
Shredded Parmesan Cheese

To make:

Cook the pasta in water. Saute the garlic, onions, and green beans in olive oil. Season with Rick's Chef Salt, add the snails as soon as the green bean turn bright green. Add some of the Parmesan Pesto Spice, the pasta and some water to make a slight sauce. Justin added a touch more olive oil for a richer flavor then served it and topped it with some fresh Shredded Parmesan Cheese.

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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