Categories: Fish, Herbs, Pasta 
      Yield: 4 servings 
  
    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.