Escargot and Pollock over Spinach Noodles

4
Victoria M.H. 2

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

Ingredients

20 m servings 972 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 972 kcal
  • 49%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 95.4g
  • 31%
  • Protein:
  • 80.9 g
  • 162%
  • Cholesterol:
  • 288 mg
  • 96%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  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. 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. 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.

Reviews

4

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.

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.

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- Wh...

at best, fair. needs salt, something interesting.