Recipe - Fettuccine With Shellfish Tomatoes And Olive

6 tablespoon Olive oil
2 pound Ripe romatoes, peeled,
seeded, chopped
3 tablespoon Drained capers
2 tablespoon Chopped anchovies
1 tablespoon Chopped garlic
Three fourths pound Medium uncooked shrimp,
peeled, deveined
One half pound Sea scallops, halved
horizontally
2 tablespoon Chopped pitted Kalamata
Olives **
Three fourths pound 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, brinecured Kalamata olives are available at Greek and Italian
markets and some supermarkets.

* SOURCE: Stanhope Hotel Restaurant, New York. Bon Appetit, June 1992

Shared by Cate Vanicek

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini