Grand Hotel Pasta and Fish

Course : Fish
Serves: 4
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1/4 cup olive oil
1 clove garlic -- sliced
1/2 pound flounder fillets -- - cut in 1/2 inch strips
2 tablespoons flat leaf parsley -- chopped
2 tablespoons fresh basil -- chopped
1/4 cup white wine
4 medium plum tomatoes -- halved seeded -- in 1/2 inch slices
1 teaspoon salt and pepper -- to taste
1/2 pound spinach spaghetti

Preparation / Directions:

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

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