Preparation:
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 |
