I am really catching up on blog posts today! We made these over Christmas and they were divine! I got the idea of using pasta shells from a Chef friend-of-a-friend in Canberra, who suggested cooking them like this.
36 large pasta shells
1 large can of escargot (snails) in brine
6 cloves garlic
2 tablespoons dry white wine
1 tablespoon each of finely-chopped chives and parsley
Bring a large saucepan of water to the boil. Cook the pasta shells for slightly less time that the packet recommends, until just-cooked.
Process the garlic, wine, and herbs, then add the butter and pulse until just-combined. Season with salt and freshly ground black pepper.
Lay the pasta shells on a baking tray and place 2-3 snails in each one. Cover each with a teaspoon-sized dollop of the butter mixture. Bake at 220°C for 6-10 minutes until the butter has melted and the shells are golden.