Amount
Ingredient
Preparation



6
tablespoons
olive oil





2
pounds
tomatoes

ripe, peeled, seeded, chopped



3
tablespoons
capers

drained



2
tablespoons
anchovy fillets

chopped



1
tablespoon
garlic

chopped



3/4
pounds
shrimp

medium uncooked, peeled and deveined



1/2
pound
sea scallops

halved horizontally



2
tablespoons
olives

kalamata olives, chopped



3/4
pound
pasta, 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 1 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.