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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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