Description
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
- 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.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4