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Escargot and Pollock over Spinach Noodles

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

What to Drink?

Wine Chardonnay
Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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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

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 972 | Total Fat: 28.7g | Cholesterol: 288mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 16, 2005 by Victoria M.H.   view full review
I actually served this to my sister who's n ever had escargot and she liked it very much. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 6, 2009 by lizziek   view full review
We absolutly loved it. I used more garlic and more butter than the recipe called for because...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 29, 2011 by RMSR   view full review
This is good, but I can see this recipe tweaked into something even better. First time cooking...

 

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