Escargot and Pollock over Spinach Noodles

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

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 972 Calories

Ingredients

• 1 teaspoon dried oregano
• 2 cloves garlic, chopped
• ½ teaspoon dried basil
• 1 tablespoon chopped fresh parsley
• ¼ cup grated Parmesan cheese for topping
• ½ cup butter, divided
• 1 small onion, diced
• 1 (7 ounce) can escargot, drained
• 1 (16 ounce) package spinach spaghetti pasta
• 5 pollock fillets

Recipe Instructions

Step 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.

Step 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.

Step 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.