Lemon Zest Pasta

Lemon Zest Pasta

Olive oil
Butter
8-10 green onions quartered the long way
Crushed garlic
One 14.5 ounce can Hunt’s whole tomatoes in sun rich tomato sauce
Lemon juice from zested lemon
2 ounces dry vermouth
Dash cayenne pepper
2-4 tablespoons lemon zest (from one medium lemon)
1/2 cup crème fraiche or sour cream

Sauté onions and garlic briefly (2-3 minutes) in olive oil and butter. Add tomatoes (break up with spatula), lemon juice, vermouth and cayenne. Bring to a boil. Reduce heat. Let stand about 5 minutes. Add zest and thicken with crème fraiche.

Add one pound sautéed shrimp and/or grilled tuna, billfish, or wahoo (if available); serve over linguini.