Fettuccine with Shellfish, Tomatoes and Olives

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30 minutes Prep: 10 minutes Cook: 20 minutes
684 calories per serving view nutrition facts
4 servings suggest servings

Ingredients

6tablespoons olive oil
2pounds tomatoes ripe, peeled, seeded, chopped
3tablespoons capers drained
2tablespoons anchovies chopped
1tablespoon garlic chopped
3/4pound shrimp uncooked, peeled, deveined
1/2pound sea scallops halved horizontally
2tablespoons kalamata olives chopped, pitted
3/4pound pasta, fettuccine

Directions

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 sauté 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.

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