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Title: Escargot & Pollock over Spinach Noodles
Categories: Seafood, Cheese, Pasta, Vegetables, Herbs
Yield: 4 Servings
16 oz Pkg spinach spaghetti pasta
1/2 c Butter; divided
5 Pollock filets
1 sm Onion; diced
7 oz Can escargot; drained
2 cl Garlic; chopped
1 tb Chopped fresh parsley
1 ts Dried oregano
1/2 ts Dried basil
1/4 c Grated Parmesan; for topping
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 filets 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.
Original recipe makes 4 servings
Submitted By: Victoria M. H. of Oneida, New York, USA
From:
http://www.allrecipes.com
Uncle Dirty Dave's Archives
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