| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Main dish, Pasta, Seasonings |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
|
Garlic clove, sliced |
| 1/2 |
lb |
Flounder fillets |
|
|
cut in 1/2" strips |
| 2 |
T |
Flat leaf parsley, chopped |
| 2 |
T |
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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