Pasta Ala Pasqua


1 lb Linguine
2 Tablespoons Olive Oil
2 Cloves Garlic, sliced thin
4 Shallots, chopped
Tomatoes, diced
Salt & Pepper to taste
1/4 c Sliced Mushrooms
4-6 Basil Leaves, julienned


Bring water to a boil, salt and add pasta.
Brown garlic lightly in olive oil. Add shallots, cook until tender. Add diced tomatoes, salt & pepper, simmer to reduce. Add mushrooms and basil. Do not over cook so flavors remain fresh.
Toss with drained pasta.