1 (8 oz.) pkg. fettuccine
1/4 c. whipping cream
1/4 c. minced fresh basil
2 tbsp. butter, melted
2 tbsp. olive oil
Dash of black pepper
1 c. grated Parmesan cheese
10 tomatoes
Salt

Cook fettuccine according to package directions, omitting salt; rinse in cold water, then drain well. Add next 5 ingredients; toss until noodles are well coated. Add Parmesan cheese and toss gently. Chill overnight.

Slice off top of each tomato; scoop out pulp, leaving shells intact. Reserve pulp for other uses. Sprinkle inside of each tomato shell lightly with salt. Invert on paper towels. Cover and chill at least 30 minutes. Spoon fettuccine mixture into tomato shells to serve. Yield: 10 servings.