Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Olive oil - peeled, deveined
2 lb Ripe romatoes, peeled, 1/2 lb Sea scallops, halved
- seeded, chopped - horizontally
3 tb Drained capers 2 tb Chopped pitted Kalamata
2 tb Chopped anchovies - Olives **
1 tb Chopped garlic 3/4 lb Fettuccine
3/4 lb Medium uncooked shrimp,

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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