Thread: Main Dishes
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Old March 11, 2012   #99
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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Fettuccine With Scallops-Shrimps And Olives

INGREDIENTS
6 tablespoons olive oil

2 pounds ripe romatoes, peeled, seeded, chopped

3 tablespoons drained capers

2 tablespoons chopped anchovies

1 tablespoon chopped garlic

3/4 pound medium uncooked shrimp, peeled, deveined

1/2 pound sea scallops, halved horizontally

2 tablespoons chopped pitted kalamata, olives

3/4 pound fettuccine

DIRECTIONS
• 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.

• 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.

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