Linguine with Tomato Parmesan Sauce
By McLean
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Ingredients
- 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
Details
Servings 8
Adapted from keyingredient.com
Preparation
Step 1
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.
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