Fettuccine with Shellfish, Tomatoes and Olives

1. 1

   Heat 4 tablespoons oil in heavy skillet over high heat.

2. 2

   Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, stirring occasionally, about 10 minutes.

3. 3

   Add shrimp and sea scallops and saute just until cooked through, about 2 minutes.

4. 4

   Mix in Kalamata olives.

5. 5

   Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm enough to bite, stirring occasionally to prevent sticking.

6. 6

   Drain.

7. 7

   Transfer pasta to bowl.

8. 8

   Toss with remaining 2 tablespoons olive oil.

9. 9

   Add pasta to seafood mixture and toss to heat through.

10. 10

    Season to taste with salt and pepper.

11. 11

    Divide among plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.