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Fettuccini With Shellfish

Fettuccini With Shellfish

Fettuccini With Shellfish


6 Tablespoons olive oil

2 Pounds ripe tomatoes peeled, seeded and chopped

3 Tablespoons drained capers

2 Tablespoons chopped anchovies

1 Tablespoon chopped garlic

3/4 Lb. Shrimp medium, uncooked, peeled and de-veined

1/2 Pound sea scallops halved horizontally

2 Teaspoons chopped pitted Kalamata olives

3/4 Pound fettuccine


Heat 4 tablespoons oil in heavy large skillet over high heat.  Add chopped tomatoes, capers, anchovies and garlic.  Cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes.  Add shrimp and sea scallops and sauté just until cooked through, about 2 minutes.  Mix in olives.  Meanwhile cook pasta in large pot of boiling salted water until just tender, but still firm 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.  (Olives can be found at Greek and Italian markets)




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