Pasta With Shellfish

• 1/2 c. butter
• 1/2 c. olive oil
• 1 c. dry white wine
• 6 large garlic cloves, minced
• 1 tsp. crushed rosemary
• pinch of oregano
• 1 large onion, chopped
• 1 (28 oz.) can Italian tomatoes, drained and chopped
• 3 c. various shellfish (shrimp, lobster, scallops, lump crab meat)
• 1/2 c. minced parsley
• 1/2 tsp. sugar
• salt and pepper to taste
• 1 1/2 lb. fettucine or spaghetti

1. Melt butter and olive oil in large skillet until bubbles. Add dry white wine, garlic cloves, rosemary, oregano and onion. Cook, stirring until wine evaporates and butter is golden, but not brown.
2. Reduce heat to medium and add drained Italian tomatoes. Add shellfish, parsley, sugar, salt and pepper to taste.
3. Stir until seafood is thoroughly heated through.
4. Serve over hot pasta such as fettucine or spaghetti.
5. Serves 6.

butter, olive oil, white wine, garlic, rosemary, oregano, onion, italian tomatoes, shellfish, parsley, sugar, salt, fettucine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=728 (may not work)