Ingredients20 m servings 972 cals
- 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.
Per Serving: 972 calories; 28.7 g fat; 95.4 g carbohydrates; 80.9 g protein; 288 mg cholesterol; 673 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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 i...