Tagliatelle with Seafood, Sun-Dried Tomatoes and Olives

Ingredients

-1 recipe basic egg pasta dough or 1 lb purchased fresh or dried fettuccine
For Sauce:
-1 tablespoon unsalted butter
-2 tablespoons minced shallots
-2 cups heavy cream
-1/4 cup dry Italian white wine
-6 oz medium shrimp, peeled, deveined, halved lengthwise
-1/4 pound sea scallops, sliced crosswise 1/4 inch thick
-1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin julienne strips
-1/2 cup oil-cured black olives, pitted and cut in halves
-1/2 cup freshly grated Parmesan cheese
-Salt and ground white pepper
-Freshly grated nutmeg

Directions

FOR PASTA: Cover and let pasta dough rest for 1 hour as directed. Then, roll out the dough to about 1/16-inch thick. Cut dough into 1/4 inch wide noodles. Separate the pasta strands and toss gently to prevent sticking. Set aside to dry for at least 30 minutes.

FOR SAUCE: Melt butter in a large skillet over medium heat. Add the shallots and sauté until almost translucent, about 3 minutes. Pour in the cream and bring to a boil. Reduce the heat to medium and simmer, uncovered, until slightly thickened, about 6 minutes. Add the wine and simmer for 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until al dente, gently stirring to prevent the pasta from sticking together, about 3 minutes for fresh pasta and 8 minutes for dried or according to package directions.

While the pasta is cooking, add the shrimp, scallops and sun-dried tomatoes to the sauce and simmer for 1 minute. Add the olives and Parmesan cheese. Raise the heat to high and bring to a boil.

Drain the pasta briefly in a colander and immediately add it to the sauce. Toss well and cook briefly until the pasta is very hot.

Season to taste with salt, white pepper and nutmeg. Transfer to warmed individual plates and serve immediately.