Fettuccine With Shrimps, Scallops and Tomatoes

Ingredients:
6 tablespoons olive oil
2 pounds ripe tomatoes, peeled and chopped
3 tablespoons drained capers
2 tablespoons chopped anchovies
1 tablespoon chopped garlic
3/4 pound medium shrimp, peeled
1/2 pound sea scallops, halved
2 tablespoon chopped, pitted Kalamata olives
1 pound fettuccine






Directions:


1.Heat 4 tablespoons oil in heavy large skillet over high heat. Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes.

2.Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Add olives and mix well.

3.Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil.

4.Add pasta to seafood mixture and toss to heat through. Serve immediately.