This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Escargot and Pollock over Spinach Noodles

By: Victoria M.H.

"Nice flavors, they're colorful in your mouth and aren't overbearing. nice main dish or lunch."

Rate/Review | Read Reviews (3)

106 Saves

What to Drink?
	Chardonnay

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (16 ounce) package spinach spaghetti pasta
1/2 cup butter, divided
5 pollock fillets
1 small onion, diced
1 (7 ounce) can escargot, drained
2 cloves garlic, chopped
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup grated Parmesan cheese for topping

Directions

Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside.
Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula.
Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.