24 (7 1/2 oz. can) very lg. sized escargots, drained
4 tbsp. butter
1-2 garlic cloves, minced
1/2 pt. heavy cream
1/2 c. grated Parmesan cheese
1 pkg. frozen peas
Salt and pepper
1 lb. fettucini

Drain escargots, melt butter in heavy saucepan and saute escargot and garlic for 3 minutes. Pour in heavy cream and simmer until mixture thickens slightly. Add grated cheese, peas and seasonings. Cook a few minutes longer until escargots and sauce are hot. Do not overcook.

While sauce is cooking place fettucini in a pot of boiling (salted) water. Cook 3-4 minutes. Drain pasta and mix with escargots sauce until pasta is well coated.