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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

972 calories; 28.7 g total fat; 288 mg cholesterol; 673 mg sodium. 95.4 g carbohydrates; 80.9 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/16/2005
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. Read More
(8)

Most helpful critical review

Rating: 3 stars
01/23/2017
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. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/16/2005
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. Read More
(8)
Rating: 4 stars
02/16/2005
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. Read More
(8)
Rating: 5 stars
03/06/2009
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. Read More
(4)
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Rating: 4 stars
06/29/2011
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! Read More
(2)
Rating: 5 stars
09/14/2012
at best fair. needs salt something interesting. Read More
Rating: 3 stars
01/22/2017
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. Read More
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