2 T chopped shallots
1 1/2 tsp chopped garlic
1 1/4 c whipping cream
2 T chopped fresh parsley
3/4 tsp dried oregano
1/2 tsp dried basil
12 ounces linguine
4 slice bacon chopped
4 medium tomatoes peeled, seeded and copped
1/4 c chopped fresh cilantro
1 c freshly grated parmesan
1/3 c crumbled blue cheese
Melt 1 T butter in large saucepan over medium heat. Add shallots and garlic; sauce until translucent, about 2 minutes. Stir in cream, parsley, oregano and basil. Simmer until sauce is reduced to 1 cup, about 3 minutes. ( can be prepared a day ahead). Cook linguine in pot of boiling salted water. Boil until tender and drain.
In a skillet, cook chopped bacon till browned and add chopped tomatoes. Next, add the bacon and tomatoes to the drained linguine. Add sauce to the linguine and place on a platter/bowl. Stir in cilantro and top with cheeses.
