1. Boil the pasta in salted water until just al dente. Drain and run under cold water. Set aside. 2. Heat the oil in a large nonstick saute pan. Add the shallots, garlic, and mushrooms and saute over medium heat, stirring constantly, about 4 - 5 minutes, or until softened. Add the tomatoes, herbs, and stock, reduce heat to simmer, and continue to cook for about 3 minutes, stirring to combine the flavors. 3. Add the cooked pasta and toss well. Add the cheese and salt and pepper, stir well and serve at once. Recipe by: Chef Bill Bracken, the Peninsula Hotel in Beverly Hills Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich" on Jan 20, 97.