Ingredients
- 4 tomatoes (plum)
- 1/2 lb flounder fillets
- 1/4 c wine (white)
- 1/4 c olive oil
- 1/2 lb spinach spaghetti
- 2 tb basil (fresh)
- 2 tb flat-leaf parsley
- 1 slice garlic clove
- some black pepper
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.
