Snails with fennel, lemonade sauce and tagliatelle pasta
- 1 jar of Aródama snails
- 500 g tagliatelle
- 150 g olive oil (the jar has 40 grams)
- 1 bunch of dill
- 1 big onion finely chopped
- 3 cloves of garlic chopped
- 1-2 tbsp. of yogurt
- The juice of a lemon (or less)
- 1 lemon zest
- 1 glass of white wine
- Pepper mix
We boil our pasta according to packaging instructions.
Meanwhile, sauté the onion, the garlic and the dill in the olive oil (do not grill; put some water in the oil to keep the temperature low).
When the onion is soften, add the dill (add a little water when necessary).
When all our ingredients are soften (after 2-3 minutes), add the lemon juice, the zest and the salt.
Once boiled, add the snails from the jar (yellow label or black label) and the pepper mix. Let the snails boil along with the remaining ingredients for 5 minutes.
Remove them from heat and add yoghurt while continuously stirring; or smear our sauce with the corn flour. Pour the snail sauce into our pasta and stir carefully.
You can also put the sauce over the pasta. Serve the pasta with grated kefalotyri cheese or parmesan cheese.