Ingredients:
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)
Appetizers & Beverages ● Soups & Salads ● Main Dishes ● Side Dishes & Vegetables ● Breads ● Desserts
©Copyright 2005 Food-Recipes-Free-Online.com
►For permission to reproduce our recipes on your website, click here ◄
Penne & Vodka Tomato Cream Sauce
Pasta & Macadamia Nut Pesto Sauce
Basil Stuffed Chicken Tomato Basil Pasta
Chicken with Spinach Fettuccini
Pasta, Chicken & Sun Dried Tomatoes
Spaghetti Sauce & Spaghetti Meatballs
Fettuccine, Shrimp, Tomatoes & Basil
Pasta, Shrimp & Jalapeno Orange
Linguini with Crab & Wild Mushrooms
Penne, Asparagus & Gorgonzola Sauce
Pasta w/ Sugar Peas and Asparagus
Pasta with Orange Pepper Sauce
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!