1/4 c. butter
1/4 c. olive oil
1 c. dry white wine
6 to 12 lg. garlic cloves, minced
1 tsp. crushed rosemary
1 pinch of oregano
1 (28 oz.) can drained Italian tomatoes, chopped

SPICY TOMATO SAUCE:

2 lg. onions, chopped
3 c. various shellfish (shrimps, scallops, crabs, lobster, etc.)
1/2 c. minced parsley
1/2 tsp. sugar
Salt & pepper

Put butter and olive oil in large skillet over medium-high heat until butter melts and bubbles. Add wine, garlic, rosemary, oregano and onion. Cook, stirring until wine evaporates and butter is golden, but not brown. Reduce heat to medium and add tomatoes, sauce, shellfish, parsley, sugar and salt and pepper to taste. Cook until seafood is cooked. Serve over hot pasta.