Recipe by Victoria M.H.
"Nice flavors, they're colorful in your mouth and aren't overbearing. nice main dish or lunch."
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1 (16 ounce) package
spinach spaghetti pasta
1 (7 ounce) can
chopped fresh parsley
grated Parmesan cheese for topping
I actually served this to my sister who's n ever had escargot and she liked it very much. I know some people have an aversion to snails just on hearing it. It's a very good dish.
We absolutly loved it. I used more garlic and more butter than the recipe called for because we like it very saucey. It was quick elegant and so very easy.
This is good, but I can see this recipe tweaked into something even better. First time cooking escargots, and they turned out quite well. I wasn't content with the breaking up of the pollock- When you toss it all up with the pasta in the end it breaks up so much that you barely taste it and makes the dish paste-y. I used less butter, more garlic, caramelized the onions and added some homemade pickled cauliflower/carrot. This may have detracted from the original taste, but we felt it needed veggies and that was our only solution. Looking back, I would rinse them next time before chopping and adding the mix. I potentially foresee a remake of this dish without the fish, changes to the sauce and adding veggies. Thanks for the inspiration!
at best, fair. needs salt, something interesting.
* Percent Daily Values are based on a 2,000 calorie diet.
Escargot and Pollock over Spinach Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 258
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