Yield: 4 Servings
|¼ cup||Olive oil|
|1||Garlic clove, sliced|
|½ pounds||Flounder fillets|
|;cut in 1/2" strips|
|2 tablespoons||Flat leaf parsley, chopped|
|2 tablespoons||Fresh basil, chopped|
|¼ cup||White wine|
|4||Plum tomatoes, halved|
|;seeded, cut in 1/2" slices|
|Salt to taste|
|Freshly ground black pepper|
|½ pounds||Spinach spaghetti|
In a large skillet, heat the oil over medium heat. Add the garlic; cook 2 minutes or until garlic is lightly golden.
Add flounder, parsley, and basil. Cook for 2 minutes, stirring gently.
Add wine and tomatoes. Simmer 4 minutes to cook the fish and tomatoes. Season with salt and pepper to taste. Keep warm over low heat.
Cook spaghetti according to package directions. Drain; toss with sauce.
From "What's Cooking with Burt Wolf," by Burt Wolf. New York: Acorn Associates Ltd., 1988. Pg. 32. Posted by Cathy Harned.