escargot and pollock over spinach noodles

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• 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.