Difficulty: 2
Drain the box of 4 dozen small snails and reserve the broth. In a sauté pan over high heat, melt two knobs of butter and sear the snails. Add the minced garlic and cook for 5 minutes. Deglaze with cognac, letting it evaporate completely. Add white wine, evaporate again, then pour in the reserved broth. Reduce heat and simmer until reduced by half.
Meanwhile, cook the farfalle in 2 liters of salted boiling water for about 14 minutes. Drain and keep warm.
Stir the whipping cream into the snail reduction, followed by the slivered almonds and crushed hazelnuts. Return the snails to the sauce.
Divide the warm farfalle among four hot plates. Season the sauce with salt and pepper, then swirl in the remaining butter. Add chopped chervil. Spoon the saucy snails evenly over the pasta.
This recipe is adapted from Chef Hubert's "Livre de la Pâte" for Panzani, a trusted source for authentic pasta dishes blending French culinary expertise.
