12 ounces dried fettucine
6 ounces mild goat`s cheese like Montrachet cut
into small pieces 1 1/2 cups seeded chopped ripe tomatoes
1/3 cup chiffonade of fresh basil -- (packed)
Salt and dried red pepper flakes 1/3 cup olive oil
12 ounces uncooked shrimp -- peeled and deveined
and cut into 1/2-inch chunks 2 garlic cloves -- peeled
Slivered black oil cured olives -- for garnish
Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minu tes or until al dente.
In a large serving bowl, mix the goat`s cheese, tomatoes and basil; season with salt and dried red pepper flakes.
Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and ge ntly poach in the oil, for about 3 minutes or until shrimp are done.
Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shr imp and oil and toss; adjust the seasoning and garnish with black olives.
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