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 Sea scallops, halved

           - horizontally
      2 tb Chopped pitted Kalamata

           - Olives **
    3/4 lb 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 10 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.
  * SOURCE: Stanhope Hotel Restaurant, New York.  Bon Appetit, June 1992
  Shared by Cate Vanicek