Pasta Escargot - cooking recipe

Ingredients

3 tablespoons butter
3 shallots, sliced thinly
1 garlic clove, chopped
2 (7 ounce) cans snails, chopped
1/3 cup dry wine, I used chardonnay
5 tablespoons heavy cream
2 tablespoons sour cream
2 tablespoons parmesan cheese
3/4 lb spaghetti
fresh parsley
fresh ground black pepper (to taste)

Preparation

Saute the shallots and garlic in the butter until they are softened.
Add the snails and the wine and let it bubble until reduced slightly.
When reduced, add the cream, sour cream and mix it all together.
Stir in the parmesan cheese.
Serve tossed with about 3/4 lb of spaghetti.
Top with some chopped fresh parsley.