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HARDLY  TRADITIONAL







    Sauté together until seafood is barely cooked:
    Olive Oil
    Garlic
    2 lbs shrimp
    1 lb scallops

    Add to the mix:
    2 Tbsp pesto
    pint grape tomatoes
    jar Kalamato olives (Vickie uses Pastene)

    Mix, then top with:
    2 packs of fresh baby spinach (about a pound)


When the spinach layer wilts, it's done.  Mix and pour over 1 1/2 pounds of cooked spaghetti.  Immediately
add in 8 oz of feta cheese and mix together.  (the melting feta and cooked tomatoes give it the pinkish
sauce)  This amount will serve 8.  Recommended broccoli as a side vegetable and a nice warm roll.

Optional:  Add a bit of white wine to jazz it up if you dare.   

CAPE COD SEAFOOD PASTA

This recipe comes from Victoria Bonanno of East Dennis, MA and St Augustine, FL.  Vickie served this one
evening to six of us and it was absolutely delicious.  It took her very little time and she entertained us at the
same time.  It’s a real crowd pleaser.