LINGUINE WITH TOMATO-PARMESAN SAUCE

2 pounds fresh linguine, cooked until al dente and drained

8 tablespoons butter

1/2 cup shallots, minced

2 cloves garlic, minced

4 cups heavy cream

4 large tomatoes, peeled, seeded and diced into 1/4" dice

1 bunch green onions, chopped

1 cup finely grated Parmagiano Reggiano cheese

Salt and pepper to taste

Melt the butter in a large sauté pan and add the shallot and garlic. Sauté for 2

minutes until translucent.

Add the cream, tomatoes and green onions, bring to a boil and immediately reduce

to a simmer. Cook for about 5 minutes, until the sauce reduces and thickens. Season

to taste.

Add the fettuccine and toss. Heat for one minute.

Add the cheese and toss. Heat for one minute.

YIELD: 8 servings