FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES

6 tbsp. olive oil

2 lbs. ripe tomatoes, peeled and chopped

3 tbsp. drained capers

2 tbsp. chopped anchovies

1 tbsp. chopped garlic

3/4 lb. med. shrimp, peeled

1/2 lb. sea scallops, halved

2 tbsp. chopped, pitted Kalamato olives

1 lb. fettuccine

Light red wine like a bezujolias or Garbaresco


Heat 4 tablespoon 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. Add shrimp and scallops and saute until cooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until al dente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pasta to seafood mixture and toss to heat through. Serve.