Combine garlic and shallot with tequila, lime juice and vinegar. Cook until reduced
to about 1/4 cup. Add cream and cook until reduced by half. Strain out garlic and
shallot if desired. Return sauce to heat and whisk in butter.
Mix cornstarch with 1 tablespoon water until smooth. Whisk into sauce to thicken.
Cook pasta according to package directions. Drain pasta.
Add green onions and
tomatoes to hot pasta pot and stir.
Add drained pasta and sauce and mix well.
Serve garnished with cilantro, if desired.
You can also top the pasta with grilled
chicken, shrimp or salmon for a heartier meal.