Fettuccine With Shellfish, Tomatoes, and Olives

1    Bring a large pot of lightly salted water to a boil. Add the fettuccini pasta and cook for 8 minutes, then strain the pasta. 2 Heat the oil and butter in heavy large skillet over medium heat. 3 Add tomatoes, capers, and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes. 4 Add shrimp and scallops and sauté until cooked through about 2 to 3 minutes 5 Mix in Kalamata olives. 6 Stir in cheese over medium heat until melted; this will thicken the sauce. 7 Add pasta to seafood mixture and toss to heat through, sprinkle fresh parsley and rosemary on the top and serve.

(see more)  (go back)