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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:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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