Grand Hotel Pasta and Fish

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.