Cooking Guide: Tasty Escargot and Pollock over Spinach Noodles Recipe
[instructions].[description] .Escargot and Pollock over Spinach Noodles is simple to cook
How to make Escargot and Pollock over Spinach Noodles
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| Escargot and Pollock over Spinach Noodles |
"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
Step by step:
| Prep : 10M | Cook : 4M | Ready in : 20M |
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- 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.
Notes :
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