Escargot And Pollock Over Spinach Noodles Recipes

ESCARGOT AND POLLOCK OVER SPINACH NOODLES

Escargot and Pollock over Spinach Noodles image

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

Provided by Victoria M.H.

Categories Pasta by Shape

Time 20m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 673.4 mg, Sugar 7.8 g

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