3 large eggs
2 Tb. Italian parsley, finely chopped
2 teaspoons of fresh rosemary, finely chopped
1 teaspoon each salt and pepper
1 cup olive oil
1 pound dried fettucine
1 cup sun-dried tomato in oil, finely chopped
1 cup small capers, rinsed and drained
1 cup chopped Kalamata olives
1 cup vegetable or chicken stock
1 cup of Asiago or Parmesan cheese, grated


For the Omelette:
Heat a large omelette pan or skillet with the olive oil over medium-high heat. With a whisk, beat the eggs, parsley, rosemary, salt and pepper until well blended and add all at once to the hot pan. Immediately begin lifting the edges of the omelette, allowing the liquid to flow underneath. Continue this process until the liquid is almost solid (about 2 minutes). Slide the omelette onto a plate, folding it into thirds. Cut the omelette into long shreds, and keep warm while preparing the pasta and sauce.


For the pasta:

Cook the pasta in boiling water and drain. Return the pasta to the pan with the stock, tomatoes, capers and olives and toss until heated through. Add the egg shreds and cheese and toss. Reseason if necessary. Portion onto 2 plates, and top with extra cheese and a sprig of parsley.

Chef Lynne Pelletier

Note: At the Shoalwater we offer our guests this pasta as a vegetarian option, or with their choice of prawns or chicken. Simply saute the uncooked prawns or cubed chicken breast with a little olive oil, salt and pepper until almost cooked through, and then add the stock, pasta, vegetables and finish as above. Serves 2 View a full color version of this recipe.