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Category:Pastas - Author:N/A- Contributor:
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
Ingredient:


  • 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






Direction:

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.
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Pick of the Week
Title:CARROT CAKE - Author: - Contributor:
Ingredient:
--CAKE:--

2 c. sugar
4 eggs
2 tsp. baking powder
1 c. pecans, cut sm.
4 c. grated carrots
1 c. vegetable oil
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon

--ICING:--

8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract

Direction:
CAKE: Stir all dry ingredients (except pecans and carrots)

together and then add eggs and oil. Mix until just blended and

then add carrots and pecans. Bake at 375 to 400 degrees for 35

to 40 minutes or until done. ICING: Mix cream cheese and

margarine until smooth, add sugar and vanilla and blend. Ice

when cake is cool.
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