Fettuccine With Shellfish, Tomatoes And Olive Recipe

Step 1

Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp and sea scallops and saute' just until cooked through, about 2 minutes. Mix in Kalamata olives.

Step 2

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking. Drain. Transfer pasta to bowl. Toss with remaining 2 tablespoons olive oil.

Step 3

Add pasta to seafood mixture and toss to heat through. Season to taste with salt and pepper. Divide among plates and serve.

* Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

Things You'll Need

  • 6tb Olive oil
  • 2lb Ripe romatoes, peeled,
  • - seeded, chopped
  • 3tb Drained capers
  • 2tb Chopped anchovies
  • 1tb Chopped garlic
  • 3/4lb Medium uncooked shrimp,
  • - peeled, deveined
  • 1/2lb Sea scallops, halved
  • - horizontally
  • 2tb Chopped pitted Kalamata
  • - Olives *
  • 3/4lb Fettuccine

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