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, cut in 1/2″ slices Salt to taste Freshly ground black pepper ;to taste 1/2 lb 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.