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