1/2 cup lime juice
1/2 cup tequila
1/4 cup white wine vinegar
1 1/2 cup plus 2 tablespoons whipping cream
1 shallot finely minced
3 garlic cloves, minced or pressed 3 tablespoon butter
1 teaspoon corn starch
16 oz. fettuccine pasta
5 green onions, finely chopped
5 diced Roma tomatoes
In a saucepan combine the garlic and shallots with the tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup. Add the cream and cook until reduced by 1/2. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter. In a small bowl mix the cornstarch with 1 tablespoon water until smooth. Whisk into sauce to thicken it. This recipe can be doubled or tripled.
Cook pasta according to package directions. Drain pasta. Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well. Serve garnished with cilantro, if desired. You can also top the pasta with grilled fish.