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Ingredients

1 (16 ounce) package spinach spaghetti pasta ½ 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 ½ teaspoon dried basil ¼ cup grated Parmesan cheese for topping

Nutrition Info

972.4 calories carbohydrate: 95.4 g cholesterol: 287.9 mg fat: 28.7 g fiber: 12.6 g protein: 80.9 g saturatedFat: 15.7 g servingSize: - sodium: 673.4 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

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