Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
2 c Heavy (whipping) cream 1 T Olive oil
2 ea Lrg cloves garlic, chopped pn Of sugar
1 lb Dried pasta, 1/2 t Ground white pepper
-spaghetti/linguine 1 tbs 1/2 c Grated Parmesan cheese
-butter

-------------------------DIRECTIONS------------------------------
6 ea Shallots, chopped 1 t Salt
1 c Dry white wine 1 c Basil leaves, shredded
2 ea Lrg tomatoes* *Peeled, seeded and chopped

In a nonreactive heavy saucepan over medium-low heat, combine the
cream, shallots, garlic, and wine. Simmer gently until the mixture
thickens,20 to25 minutes. Puree the mixture in a blender or food
processor. Set aside and keep warm. Cook the pasta in a lrg pot
filled with plenty of boiling water until tender. Meanwhile, in a
nonreactive saute pan over medium- high heat, heat the butter and
olive oil. Add the tomatoes, sugar, salt, and pepper and toss briefly
to just warm the tomatoes. In a lrg warm bowl, combine the cream
sauce and the tomato mixture. Drain the pasta and add it to the
sauce. Toss well. Add the basil and parmesan and toss again. Serve.
Serves 4.

Submitted By EARL SHELSBY On 02-05-95

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