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Grand hotel pasta & fish
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| Artist: |
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| Categories: |
Entrees, Fish, Herbs & Spices, Pastas & Noodles, Seafood, Seasonings |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Olive oil | | 1
| | Garlic clove, sliced | | 1/2
| lbs | Flounder fillets | | | -- cut in ? strips | | 2
| tbsp | Flat leaf parsley, chopped | | 2
| tbsp | Fresh basil, chopped | | 1/4
| cup | White wine | | 4
| | Plum tomatoes, halved | | | -- seeded, in ? slices | | | Salt and pepper, to taste | | 1/2
| lbs | Spinach spaghetti |
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Procedures:
| 1 | In a large skillet, heat oil over medium heat. | | 2 | Add the garlic; cook 2 minutes or until garlic is lightly golden. | | 3 | Add flounder, parsley and basil. | | 4 | Cook for 2 minutes, stirring gently. | | 5 | Add wine and tomatoes. | | 6 | Simmer 4 minutes to cook the fish and tomatoes. | | 7 | Season with salt and pepper. | | 8 | Keep warm over low heat. | | 9 | Cook spaghetti according to package directions. | | 10 | Drain; toss with sauce |
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