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Fettuccine with shellfish, olives & tomatoes

6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled & chopped
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3 tbsp. drained capers
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamato olives
Light red wine like a bezujolias or  Garbaresco
1 lb. fettuccine
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 scallopsand 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. 

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