Recipe By Victoria M.H.
Rating
Published Mar 21st
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 972.4

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

Recipe 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

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 972.4
  • Carbohydrate 95.4 g
  • Cholesterol 287.9 mg
  • Fat 28.7 g
  • Fiber 12.6 g
  • Protein 80.9 g
  • Saturated Fat 15.7 g
  • Sodium 673.4 mg
  • Sugar 7.8 g

Reviews

  1. I made this as written but used "Homemade Spinach Pasta" (also from this site). I didn't care for the pollock in there. I think this would have been much better with just the escargot. We ate it but it's not something I'd make again.
  2. at best fair. needs salt something interesting.
  3. 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 - Read more ...
  4. 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.
  5. 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.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more