Escargot and Pollock Pasta

    20 min

    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.

    9 people made this

    Serves: 4 

    • 450g spaghetti
    • 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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Boil the pasta in salted water, and cook until tender, about 7 minutes. Drain, stir in a knob of butter, and set aside.
    2. 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.
    3. 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.
    4. Toss the pollock and escargot mixture with the cooked pasta and serve straightaway with a sprinkling of Parmesan cheese.

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    Reviews in English (5)


    I actually served this to my sister who's n ever had escargot and she liked it very much. I know some people have an aversion to snails just on hearing it. It's a very good dish.  -  16 Feb 2005  (Review from Allrecipes US | Canada)


    We absolutly loved it. I used more garlic and more butter than the recipe called for because we like it very saucey. It was quick elegant and so very easy.  -  05 Mar 2009  (Review from Allrecipes US | Canada)


    This is good, but I can see this recipe tweaked into something even better. First time cooking escargots, and they turned out quite well. I wasn't content with the breaking up of the pollock- When you toss it all up with the pasta in the end it breaks up so much that you barely taste it and makes the dish paste-y. I used less butter, more garlic, caramelized the onions and added some homemade pickled cauliflower/carrot. This may have detracted from the original taste, but we felt it needed veggies and that was our only solution. Looking back, I would rinse them next time before chopping and adding the mix. I potentially foresee a remake of this dish without the fish, changes to the sauce and adding veggies. Thanks for the inspiration!  -  28 Jun 2011  (Review from Allrecipes US | Canada)