Recipe - Grand Hotel Pasta And Fish

One fourth cup Olive oil
1 Garlic clove; cut or sliced up
One half pound Flounder fillets
cut in 1/2" strips
2 tablespoon Flat leaf parsley; chopped
2 tablespoon Fresh basil; chopped
One fourth cup White wine
4 Plum tomatoes; halved
seeded, in 1/2" slices
Salt and pepper; to taste
One half pound Spinach spaghetti

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. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini