Lemon & garlic pasta
In a frying pan, heat the oil and sauté the garlic over a medium heat until the garlic just begins to colour. Remove the frying pan from the heat, and pour in the wine.
Return the pan to the heat. Cook for another 2 minutes until the wine has been reduced by half. Stir in the lemon juice and tomatoes, and remove the pan from the heat.
Meanwhile, put both pastas in a large saucepan of lightly salted boiling water, and cook until al dente. Drain and put the pasta into a warmed serving bowl. Add the basil, Parmesan and tomato mixture. Season with salt and pepper. Toss and serve at once.