Seafood Linguine - cooking recipe

Ingredients

1 (8 oz.) pkg. Louis Kemp fat-free crabmeat
1 (6 to 8 oz.) linguine
2 large garlic cloves, minced
1 tsp. dried oregano
2 tsp. butter or margarine
1 medium tomato, chopped
1/2 c. whipping cream
1/2 c. sliced green onions
1/2 c. Swiss or Blue cheese
1/2 c. Parmesan or Romano cheese

Preparation

Cook pasta.
Saute garlic and oregano in butter, stirring frequently, about 1 minute.
Add remaining ingredients.
Cook over medium heat, until the cheese melts.
Place hot cooked pasta on serving plate; top with sauce.