Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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

Shared by Cate Vanicek

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