Fettuccine With Shellfish, Tomatoes, and Olives

My cousin moved to New York to attend a few cooking schools, in hopes to open her own restaurant one day. During the summer months, she would drop by the farm for a visit. She was always preparing different types of dishes she learned to cook. They were so delicious and it was fun when she was there.

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 tablespoons chopped, pitted Kalamata olives
• 1 pound fettuccine
• Light red wine like a Beaujolais or Barbaresco

Directions:

1. Heat 4 tablespoon oil in a heavy large skillet over high heat.
2. Add tomatoes, capers, anchovies, and garlic and cook until tomatoes release their juices and mixture thickens about 10 minutes.
3. Add shrimp and scallops and saute until cooked through – about 2 to 3 minutes.
4. Meanwhile, cook the pasta in a large pot, until tender, drain and transfer the pasta to a bowl.
5. Toss with 2 tablespoons oil.
6. Add pasta to seafood mixture and toss to heat through.