3 med. tomatoes (about 1 lb.)
5 tbsp. olive oil
1 med. onion, diced
1 clove garlic, finely chopped
1/4 lb. cooked ham, in 1/4x1" strips
1/2 tsp. fresh oregano, or 1/4 tsp. dried
2 tbsp. Madeira
Salt
Freshly ground black pepper
1/2 lb. med. raw shrimp, shelled, cut in half
1/4 lb. sm. mushrooms, sliced
1/2 lemon
1 lb. fettuccine
1/4 c. black olives, pitted (optional)
Parsley, chopped
1/4 c. fresh green peas, blanched (optional)

Fill pan with 5 quarts of water and heat to boiling. Cut core from tomatoes and make a small cross at the bottom end. Dip in boiling water for 5 seconds to loosen skin. Peel, cut in half crossways and gently squeeze out seeds. Chop tomatoes and set aside.

Heat 2 tablespoons olive oil in pan. Add onion and garlic; saute gently for 2 minutes, until onion is wilted. Add the ham and cook 20 seconds. Stir in tomatoes, oregano and Madeira; season lightly with salt and pepper. Remove from heat.

Heat remaining olive oil. Add the shrimp and cook, stirring and tossing for 1-2 minutes until they turn pink. Remove with slotted spoon and add to tomato mixture.

Add mushrooms to olive oil in skillet and squeeze about 1 teaspoon lemon juice over them to keep them white. Cook for 1-2 minutes, stirring and tossing constantly. Transfer to pan containing tomato mixture.

Add 2 tablespoons salt to pot of boiling water. Add fettuccine and cook until just tender. Drain and combine with sauce. Garnish with black olives and parsley and the peas.