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Fettuccini With Shellfish

Fettuccini With Shellfish

Print Recipe
Course Pasta
Cuisine Italian
Keyword Fettuccini With Shellfish, Food recipe, Pasta Recipe, Pastas
Prep Time 5 minutes
Cook Time 5 minutes

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

Instructions

  • 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)