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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