Escargot and Pollock over Spinach Noodles

Ingredients

• 0.5 cup butter divided
• 0.5 teaspoon basil dried
• 7 ounce snails drained canned
• 1 tablespoon parsley fresh chopped
• 2 cloves garlic chopped
• 1 small onion diced
• 1 teaspoon oregano dried
• 0.3 cup parmesan cheese grated for topping
• 16 ounce spinach spaghetti pasta 
• 5 fillet pollock 
• 5 fillet pollock 

Equipment

• frying pan
• pot
• spatula

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add the spaghetti, and cook until tender, about 7 minutes.
3. Drain, stir in a tablespoon of butter, and set aside.
4. Melt 1 tablespoon of butter in a skillet over medium heat.
5. Add the onion and garlic, and cook until lightly browned.
6. 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.
7. 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.
8. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.