Title: Bacon, Linguine, & Tomato Pasta W/blue Cheese
Categories: Pasta
Yield: 4 Servings

1	tb	Butter
2	tb	Shallots; chopped
1 1/2	ts	Garlic; chopped
1 1/4	c	Whipping cream
2	tb	Fresh parsley; chopped
3/4	ts	Dried oregano
1/2	ts	Dried basil
12	oz	Linguine
4	sl	Bacon; chopped
4	md	Tomatoes; peeled, seeded, chopped
1/4	c	Fresh cilantro; chopped
1	c	Parmesan cheese; grated (about 2-oz.)
1/3	c	Blue cheese; crumbled (about 1.1/2-oz.)

Melt 1 tbsp butter in lg. saucepan over med. heat. Add shallots and garlic; saute until translucent, about 2 mins. Stir in cream, parsley, oregano, and basil. Simmer until sauce is reduced to 1 cup, about 3 mins. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate).

Cook linguine in lg. pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Meanwhile, cook bacon in heavy lg. skillet over med-high heat until crisp. Drain all but 1 tbsp drippings from skillet. Add tomatoes, cilantro, and sauce and simmer until heated through, aobut 3 mins. Combine 1/2 cup Parmesan cheese and 1/3 cup blue cheese in small bowl. Add by handfuls to sauce mixture and stir just until cheese melts. Season to taste with salt and pepper.

Drain pasta. Add to sauce and toss to coat. Transfer to lg. bowl. Sprinkle pasta with remaining 1/2 cup Parmesan cheese and serve.

Source: Crazy Fish Grill in Clayton, MO (Bon Appetit, 3/95)

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