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 _Whats Cooking with Burt Wolf_ by Burt Wolf. New York: Acorn Associates Ltd., 1988. Pg. 32. Posted by Cathy Harned.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 26.9mg||8 %|
|Sodium 111.9mg||4 %|
|Potassium 724.3mg||19 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 39.7g|
|Protein 19.3g||28 %|
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Calories per serving: 316
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