Categories: Seafood, Pasta 
      Yield: 4 servings 
  
      2 tb Olive oil 
    1/2    Onion, chopped 
    1/2 ts Thyme 
    1/2 ts Cayenne pepper 
    1/2 ts Black pepper 
    1/2 ts Basil 
      1 tb Chopped garlic 
      1 tb Worcestershire sauce 
    1/2 ts Tabasco sauce 
      2 c  Diced peeled and 
           -seeded tomatoes 
      2 tb Sugar 
    1/2 c  Green onions, chopped 
      3 c  Chicken or shrimp stock 
      1 lb Vermicelli or linguine 
      1 lb Fresh shrimp, peeled 
           -and deveined * 
    1/2 c  Grated parmesan cheese 
  
  * or substitute chicken 
   
  Saute the onion in the olive oil for approximately 
  four minutes. Add the garlic and stir.  Add thyme, 
  cayenne and black peppers, and basil and cook at low 
  heat for five more minutes.  Add everything else 
  except for the pasta, shrimp, and cheese, and cook 
  over lowish heat for an hour. 
   
  Saute the shrimp in some butter and garlic until 
  three-quarters cooked (pink, but not totally opaque). 
  Add the sauce and cook for an additional two minutes. 
  Add the cooked pasta and toss well with the grated 
  cheese. Serve hot. 
   
  Serves 4-6