Nice flavors that aren’t overpowering and taste vibrant in the mouth. great lunch or main dish.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package spinach spaghetti pasta
- ½ 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
- ½ teaspoon dried basil
- ¼ cup grated Parmesan cheese for topping
Instructions
- 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.
Nutrition Facts
| Calories | 972 kcal |
| Carbohydrate | 95 g |
| Cholesterol | 288 mg |
| Dietary Fiber | 13 g |
| Protein | 81 g |
| Saturated Fat | 16 g |
| Sodium | 673 mg |
| Sugars | 8 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as written, but used “Homemade Spinach Pasta” (also from this site). I didn’t care for the pollock in there. I think this would have been much better with just the escargot. We ate it, but it’s not something I’d make again.
at best, fair. needs salt, something interesting.
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- When you toss it all up with the pasta in the end it breaks up so much that you barely taste it and makes the dish paste-y. I used less butter, more garlic, caramelized the onions and added some homemade pickled cauliflower/carrot. This may have detracted from the original taste, but we felt it needed veggies and that was our only solution. Looking back, I would rinse them next time before chopping and adding the mix. I potentially foresee a remake of this dish without the fish, changes to the sauce and adding veggies. Thanks for the inspiration!
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.
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.