Pasta With Shellfish

• 1/2 cup butter
• 1/2 cup olive oil
• 1 cup dry white wine
• 6 garlic cloves, minced
• 1 teaspoon rosemary, crushed
• 1 pinch oregano
• 1 (28 ounce) can Italian tomatoes, drained and chopped
• 1 large onion, chopped
• 3 3 cups scallops or 3 cups crab, cooked
• 1/2 cup parsley, minced
• 1/2 teaspoon sugar
• salt, to taste
• pepper, to taste
• 1 1/2 lbs pasta

1. Put butter and olive oil in large skillet over medium high heat until butter is melted and mixture bubbles.
2. Add wine, garlic, rosemary, oregano and onion.
3. Cook, stirring until wine evaporates and butter is golden but not brown.
4. Reduce heat to medium and add drained tomatoes.
5. Add shellfish, parsley, sugar, salt and pepper.
6. Stir until seafood is just heated through.
7. Serve over hot pasta such as fettuccine or spaghetti.

butter, olive oil, white wine, garlic, rosemary, oregano, italian tomatoes, onion, crab, parsley, sugar, salt, pepper, pasta

Taken from www.food.com/recipe/pasta-with-shellfish-495928 (may not work)