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Grand Hotel Pasta and Fish Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

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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<h1>Grand Hotel Pasta and Fish</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Olive oil <P>1 Garlic clove, sliced <P>1/2 lb Flounder fillets <P>;cut in 1/2" strips 2 tb Flat leaf parsley, chopped <P>2 tb Fresh basil, chopped <P>1/4 c White wine <P>4 Plum tomatoes, halved <P>;seeded, cut in 1/2" slices Salt to taste Freshly ground black pepper ;to taste 1/2 lb Spinach spaghetti <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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