Seafood Linguine

3 servings

 

• 8 ounces imitation crab, or lobster
• 6 to 8 ounces linguine
• 2 cloves minced garlic, large
• 1 teaspoon dried oregano
• 2 tablespoons margarine or butter
• 1 medium ripe chopped tomato
• 1/2 cup whipping cream
• 1/2 cup sliced scallions
• 1/2 cup lowfat Swiss cheese, cut up
• 1/2 cup romano or parmesan cheese

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

Cook pasta. While pasta is cooking, in a medium non-stick pot saute garlic and oregano in margarine, stirring frequently for 1 minute. Add tomato, cook 3 minutes. Add remaining ingredients (except pasta). Cook over medium heat, until cheese is melted. Place hot cooked pasta on serving plate; top with sauce.

Bon appetit!