I particularly love tarragon with tomato-based sauces and seafood ♥ This rich tomato sauce finished with a hint of heavy cream, served on a bed of linguini fini and garnished with large, plump, sea scallops quickly sautéed in butter until golden, is really wonderful!

A simple but elegant pasta dish ready to serve in 20 minutes! Gemelli is the name of the pasta shape I used, and the light sauce is made with cream, Italian rosemary ham, fresh tomato and baby spinach. Click on the photo or title for the recipe.