Escargot and Pollock over Spinach Noodles recipe

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Ingredients

1 (16 ounce) package spinach spaghetti pasta
½ 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
½ teaspoon dried basil
¼ cup grated Parmesan cheese for topping

Nutrition Info

972.4 calories
carbohydrate: 95.4 g
cholesterol: 287.9 mg
fat: 28.7 g
fiber: 12.6 g
protein: 80.9 g
saturatedFat: 15.7 g
servingSize: -
sodium: 673.4 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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