Greek Seafood Pasta - cooking recipe

Ingredients

2 tablespoons olive oil
2 scallions, white and some green, minced
2 garlic cloves, minced
1 jalapeno chile, seeded & finely minced
2 cups tomatoes, crushed canned Italian style
1 red pepper, roasted and cut into thin strips
3 tablespoons red wine vinegar
salt
fresh ground black pepper, to taste
1/2 lb medium shrimp
1/2 lb sea scallops
1/2 lb pappardelle pasta
water
6 olives, sliced (suggest kalamata)
1 tablespoon capers, drained
1/2 tablespoon fresh sage (chopped)
4 ounces feta cheese (crumbled)

Preparation

Heat oil in a non-reactive Dutch oven over medium-high heat.
Add the scallions, garlic and chili pepper.
Cook, stirring often, 4 minutes until wilted.
Add tomatoes, roasted peppers, vinegar, and pepper.
Heat to a boil over high heat; reduce heat to low.
Cook, stirring occasionally, for 15 minutes.
Add the shrimp & scallops; cook 6 minutes until done; set aside.
Meanwhile, cook pasta in boiling salted water until al dente, drain, reserving 1 cup cooking liquid.
Stir olives, capers, feta and sage into the sauce; toss sauce with the pasta.
Add reserved cooking liquid to reach desired consistency.