Escargot and Pollock over Spinach Noodles |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Nice flavors, they're colorful in your mouth and aren't overbearing. nice main dish or lunch. Ingredients:
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 |
Directions:
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.
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