1/2 c. butter
1/2 c. olive oil
1 c. dry white wine
6 lg. garlic cloves, minced
1 tsp. crushed rosemary
1 pinch oregano
1 (28 oz.) can drained Italian tomatoes, chopped
1 lg. onion, chopped
3 c. various shellfish (shrimp, lobster, scallops, lump crabmeat)
1/2 c. minced parsley
1/2 tsp. sugar
Salt and pepper
1 1/2 lbs. semolina pasta

Put butter and olive oil in large skillet over medium high heat until butter is melted and mixture 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 drained tomatoes. Add shellfish, parsley, sugar, salt and pepper to taste. Stir until seafood is just heated through. Serve over hot pasta such as fettuccine or spaghetti. Serves 6.