• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fettuccine with Shellfish, Tomatoes and Olive

  • Recipe Submitted by on

Category: Vegetables, Italian, Pasta

 Ingredients List

  • 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.

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