About this recipe:A very sophisticated pasta dish that is easy to prepare, and a fantastic use of pollock. Find tinned snails in speciality shops, often from France. Enjoy this with spaghetti, linguine or fettuccine.
110g butter, divided
5 pollock fillets
1 small onion, finely chopped
1 (200g) tin escargot, drained
2 cloves garlic, chopped
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
4 tablespoons grated Parmesan cheese for topping
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Method Prep:10min › Cook:10min › Ready in:20min
Boil the pasta in salted water, and cook until tender, about 7 minutes. Drain, stir in a knob of butter, and set aside.
Melt a good knob of the butter in a frying pan over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the frying pan, 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 frying pan, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like prawns do, so be careful not to overcook. Remove from the heat, and season with parsley, oregano and basil.
Toss the pollock and escargot mixture with the cooked pasta and serve straightaway with a sprinkling of Parmesan cheese.