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Fettuccine with Shellfish, Tomatoes and Olive

Fettuccine with Shellfish, Tomatoes and Olive
Main Ingredient: Scallops Shrimp Noodles and Pastas Tomatoes

Cuisine: Italian

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Fettuccine with Shellfish, Tomatoes and Olive ingredients

  • 6 T olive oil
  • 2 lb Ripe tomatoes, peeled,
  • -- seeded & chopped
  • 3 T Drained capers
  • 2 T Chopped anchovies
  • 1 T Chopped garlic
  • 2483527⁄624973141 lb Medium uncooked shrimp,
  • - peeled, deveined
  • 2483527⁄624973141 lb Sea scallops, halved
  • - horizontally
  • 2 T Chopped pitted Kalamata
  • - olives **
  • 2483527⁄624973141 lb fettuccine

Cooking Fettuccine with Shellfish, Tomatoes and Olive

1. Heat 4 tablespoons oil in heavy skillet over high heat.
2. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes.
3. Add shrimp and sea scallops and saute' just until cooked through, about 2 minutes.
4. Mixi in Kalamata olives.
5. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking.
6. Drain.
7. Transfer pasta to bowl.
8. Tossi with remaining 2 tablespoons olive oil. Add pasta to seafood mixture and toss to heat through.
9. Seasoni to taste with salt and pepper.
10. Divide among plates and serve.
11. * Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.


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