6 oz. linguine
1 tbsp. olive oil
1/2 lb. med. shrimp, peeled & deveined
1 sm. garlic clove, minced
1 (14 1/2 oz.) can stewed tomatoes with liquid
1/2 tsp. salt
1/4 tsp. black pepper
1/3 c. frozen peas
1 c. watercress sprigs
1 c. torn radicchio leaves

Prepare linguine as package directs. Drain. Meanwhile, heat oil in 12 inch skillet over medium flame and cook shrimp 3 minutes or until they turn pink, stirring frequently. Add garlic and cook 1 minute. Stir in stewed tomatoes with liquid, salt and pepper.

Over high flame heat to boiling and break the tomatoes into small chunks with a spoon. Reduce heat to low, cover and simmer 5 minutes to blend flavors. Stir in peas and simmer 2 minutes longer or until tender.

In a large bowl toss shrimp mixture with linguine and remaining ingredients until well mixed. Serve immediately. 2 servings.