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Linguine with Snails and the pink sauce

I liked this recipe that is simple to make and really tasty.
Linguine with Snails and sauce Dew


1 package of linguine 454 g (Catelli Smart kind) 1 tablespoon
at table 15 ml Olive oil 1 onion,

cube 1 can diced tomatoes mlde 796
1 / 2 cup 125 ml dry white wine 1 tablespoon
Tea 5 ml each: minced garlic (garlic flower me) and pepper flakes 2 small boxes
or 230 gd'Escargots,
drained 1 / 2 cup parsley or cilantro mlDe 125, fresh finely chopped (parsley me) 2 tablespoons
Tea 10 ml balsamic vinegar 1 tablespoon
to table 15 mlDe concentrated chicken (kind Bovril)
1. c. Tea
5 ml ¼ cup sugar 60 ml cream 35% cooking cream or
Salt and pepper to taste Parmesan Cheese
sliced very thin (Optional to taste)
1. Cook the linguine according
the cooking instructions on the package.
2.
Cook onion in olive oil slightly, add and bring to a boil over medium-high tomatoes and their juice, white wine, garlic and pepper flakes and sugar in a large skillet frying.
3.
Simmer 5 minutes or until liquid has evaporated slightly.
Stir well drained snails, cilantro or parsley, concentrated chicken and balsamic vinegar.
Cook until everything is heated through, add cream, stirring gently and remove from heat.
Mix hot linguine and sauce together.
Garnish with Parmesan cheese to taste the service

Variation: we can change for Snails Clams
Bon Appetit!
Sakya