Escargot and Pollock over Spinach Noodles
Nice flavors, they're colorful in your mouth and aren't overbearing. nice main dish or lunch.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(16 ounce) package spinach spaghetti pasta
- ½cup butter, divided
- 5pollock fillets
- 1small onion, diced
- 1(7 ounce) can escargot, drained
- 2cloves garlic, chopped
- 1tablespoon chopped fresh parsley
- 1teaspoon dried oregano
- ½teaspoon dried basil
- ¼cup grated Parmesan cheese for topping
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.