Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 | |
| ;to taste | |
| 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.