In large pot of boiling salted water, cook linguine until tender but firm. Drain, reserving 1/2 cup cooking liquid.
Meanwhile, prepare cod according to package directions. Separate cod from sauce. Pour sauce into large, deep skillet set over
medium-highheat; stir in tomatoes, corn and cream. Bring to simmer; cook for about 3 minutes or until slightly thickened.
Add linguine and reserved cooking liquid to skillet, tossing until heated through. Sprinkle basil and Romano over top; toss well. Divide linguine mixture among dinner plates. Top with cod; sprinkle with pepper. Serve immediately.
Mix up the vegetable garnishes by replacing corn and tomatoes with peas and cooked asparagus or spinach and sautéed mushrooms.