Spinach Fettuccini with Snails
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- 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 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.
- 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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Reviews and Ratings
Global Ratings:
(5)
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 USA and 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 USA and 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 USA and Canada)