This is as creative as I get, these days

Anglo-Franco-Italian Fettucine in Cheddar Sauce with Peas and Escargot
Date 2008 05 11

Copyright 2008 Culinary Intelligence, Inc.

Serves 2

Ingredients

• 1 recipe fresh pasta, cut to fettuccine
  
• 1/2 cup fresh English peas
  
• 1/2 pint heavy cream
  
• 1/4 cup whole milk
  
• 1/4 cup English-style cheddar, grated
  
• 1/8 cup reggiano, grated
  
• 1 garlic clove, peeled and halved
  
• 1/2 TSP beef stock concentrate
  
• 12 large escargot
  
• salt and pepper, butter and olive oil
  

Preparation
Shell the peas. Make, rest, roll, and cut the pasta.

Firing
Bring a large pot of water to a boil, for the pasta.

Add milk, cream, garlic, and beef stock to a large sauce pan, over low heat. Cook for 20 minutes, making sure it doesn’t boil.

In another sauce pan, boil the peas in well-salted water for 8 to 10 minutes. Set aside.

In a small sauté pan, heat olive oil and butter; sauté the escargot (I assume you’re using canned, cooked snails) until warmed through.

A few minutes before serving, add the pasta to its stock pot. Add the grated cheese to the sauce, stir and allow to melt; adjust seasoning with salt and pepper. Discard the garlic, drain the pasta, and combine with sauce and peas. Garnish with the escargot.

Notes
Omit the snails if you prefer – small clams or shrimp would be an acceptable substitute.