| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish, Seasonings, Main dish, Pasta | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Garlic clove; sliced | |
| 1/2 | lb | Flounder fillets cut in 1/2" strips |
| 2 | tb | Flat leaf parsley; chopped |
| 2 | tb | Fresh basil; chopped |
| 1/4 | c | White wine |
| 4 | Plum tomatoes; halved seeded, in 1/2" slices | |
| Salt and pepper; to taste | ||
| 1/2 | lb | Spinach spaghetti |
INSTRUCTIONS
In a large skillet, heat 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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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