Fettuccine with shellfish~ tomatoes & olive

Yield: 1 Servings

Ingredients:

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

Instructions:

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. * SOURCE: Stanhope Hotel Restaurant New York. Bon Appetit June 1992 Shared by Cate Vanicek