Fettuccine with Shellfish, Tomatoes and Olive
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...
Ingredients
- 6tbsp olive oil
- 2lbripe romatoes, peeled,
- 2tbsp chopped anchovies
- 1tbsp chopped garlic
- 3/4lbmedium uncooked shrimp,
Directions
- 1
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 un
- 2
Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 1
- 3
Add shrimp and sea scallops and saute' just until cooked through, about 2 minutes
- 4
Mix in Kalamata olives
- 5
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent
- 6
Transfer pasta to bowl
- 7
Toss with remaining 2 tablespoons olive oil
- 8
Add pasta to seafood mixture and toss to heat through