Fettucini With Shellfish

• 1/4 c. butter and 1/4 c. olive oil
• 1 c. dry white wine
• 5 to 6 large garlic cloves, minced
• 1 tsp. crushed rosemary
• 1 pinch oregano
• 2 (28 oz.) cans drained Italian tomatoes, chopped
• 1 large onion, chopped
• 3 c. various shellfish meat
• 1/2 c. minced parsley
• 1/2 tsp. sugar
• salt and pepper to taste
• 1 1/2 lb. fettucini or thin spaghetti, cooked according to pkg. directions

1. Put butter and oil in skillet over medium heat until butter melts and mixture bubbles.
2. Add wine, garlic, rosemary, oregano and onion.
3. Cook, stirring until wine evaporates and butter is golden.
4. Reduce heat and add tomatoes.
5. Cook until heated through, 2 to 3 minutes.
6. Add shellfish, parsley, sugar and salt and pepper.
7. Stir until shellfish is heated through and serve over hot pasta.
8. Serves 6.

butter, white wine, garlic, rosemary, oregano, italian tomatoes, onion, shellfish meat, parsley, sugar, salt, thin spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799302 (may not work)