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Recipe by: mai-linh
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See below ingredients and instructions of the recipe
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, in 1/2" slices
Salt and pepper; to taste
1/2 lb 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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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