*  Exported from  MasterCook  *
 
               FETTUCCINE WITH SHELLFISH, TOMATOES AND OLIVE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta                            Italian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       tb           Olive oil
    2       lb           Ripe romatoes, peeled,
                         - seeded, chopped
    3       tb           Drained capers
    2       tb           Chopped anchovies
    1       tb           Chopped garlic
      3/4   lb           Medium uncooked shrimp,
                         - peeled, deveined
      1/2   lb           Sea scallops, halved
                         - horizontally
    2       tb           Chopped pitted Kalamata
                         - Olives **
      3/4   lb           Fettuccine
 
   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.
   * Black, brine-cured Kalamata olives are available at Greek and Italian
   markets and some supermarkets.
  
 
 
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