Title: Grand Hotel Pasta and Fish
Categories: Fish Herb Pasta
Yield: 4 Servings

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.

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