Escargot and Pollock over Spinach Noodles Recipe

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.