Spinach Fettuccini with Snails

Spinach Fettuccini with Snails

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If you have never tried escargot (snails) now is the time! Served with spinach fettuccini and white fish the flavours are colourful in your mouth and aren't overbearing.

Victoria M.H.

Serves: 4 

  • 500g spinach fettuccini
  • 125g butter, divided
  • 5 white fish fillets
  • 1 small onion, diced
  • 1 (200g) tin escargot, drained
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese for topping

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

  1. 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.
  2. Melt 1 tablespoon of butter in a frypan over medium heat. Add the onion and garlic and cook until lightly browned. Lay the fish fillets in the frypan 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 frypan and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like prawns, so watch it. Remove from the heat and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.

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