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Fettuccine With Shellfish, Tomatoes, Olives

  • Prep Time:
  • Serving Size: 0
  • 6 tablespoons Olive Oil
  • 2 pounds Ripe Tomatoes, Peeled And Chopped
  • 3 tablespoons Capers, Drained
  • 2 tablespoons Anchovies, Chopped
  • 1 tablespoon Garlic, Chopped
  • 3/4 pound Medium Shrimp, Peeled
  • 1/2 pound Sea Scallops, Halved
  • 2 tablespoons Pitted Kalamato Olives, Chopped
  • 1 pound Fettuccine
  • Light Red Wine Like A Bezujolias Or Garbaresco
  • Heat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve.