Fettucine With Shrimp And Goat's Cheese

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.