Categories: Pasta, Italian, Vegetables 
      Yield: 1 servings 
  
      6 tb Olive oil                                - peeled, deveined 
      2 lb Ripe romatoes, peeled,            1/2 lb Sea scallops, halved 
           - seeded, chopped                        - horizontally 
      3 tb Drained capers                      2 tb Chopped pitted Kalamata 
      2 tb Chopped anchovies                        - Olives ** 
      1 tb Chopped garlic                    3/4 lb Fettuccine 
    3/4 lb Medium uncooked shrimp,         
  
  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