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Name: Fettuccine with Shellfish, Tomatoes and Olive
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3/4 lb Medium uncooked shrimp,; 3/4 lb Fettuccine; 2 lb Ripe romatoes, peeled,; 1 tb Garlic chopped; 1/2 lb Sea scallops, halved; 6 tb olive oil; 3 tb Drained capers; 2 tb Chopped anchovies; 2 tb Chopped pitted Kalamata

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INGREDIENTS

3/4 lb Medium uncooked shrimp,
3/4 lb Fettuccine
2 lb Ripe romatoes, peeled,
1 tb Garlic ; chopped
1/2 lb Sea scallops, halved
6 tb olive oil
3 tb Drained capers
2 tb Chopped anchovies
2 tb Chopped pitted Kalamata

Servings

INSTRUCTIONS

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

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Fettuccine with Shellfish, Tomatoes and Olive

3/4 lb Medium uncooked shrimp,
3/4 lb Fettuccine
2 lb Ripe romatoes, peeled,
1 tb Garlic chopped
1/2 lb Sea scallops, halved
6 tb olive oil
3 tb Drained capers
2 tb Chopped anchovies
2 tb Chopped pitted Kalamata

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

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Nutrition

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Serving Size: 1 Serving (1863g)
Recipe Makes: 1 Servings

Calories: 1394
Calories from Fat: 247 (18%)

Amt Per Serving		% DV

	Total Fat 27.5g	37 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 5.3g
Cholesterol 0mg		0 %
Sodium 776.3mg		27 %
Potassium 1023.6mg		27 %
Total Carbohydrate 269.7g		79 %
	Dietary Fiber 37.9g	152 %
	Sugars, other 231.7g
Protein 26.1g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1394

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