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Ingredientes
- 6 T extra virgin olive oil
- 2 lbs. ripe tomatoes, peeled, seeded and minced
- 3 T capers, liquid removed
- 2 T anchovies, minced
- 1 T garlic, minced
- 3/4 pound raw shrimp, peeled
- 1/2 pound sea scallops, halved
- 2 T olives (Kalamata) minced, optional
Direcciones
- Heat oil on high heat. Add in tomatoes, capers, anchovies and garlic. Cook till tomatoes releases their juices and mix thickens, stir occasionally about 10 min. Add in shrimp and scallops cook about 2 min.Cook pasta (fettuccine or possibly linguine). Pour sauce over pasta and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 102 | 39% |
| Total Fat 11.46g | 14% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 294mg | 12% |
| Potassium 842mg | 24% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.44g | 4% |
| Protein 29.19g | 47% |
