1/2 c. butter
1/2 c. olive oil
1/2 c. dry white wine or dry vermouth
6 garlic pieces chopped or 3 tsp. garlic powder
1/4 tsp. oregano, crushed
1 tsp. crushed rosemary
1/4 tbsp. oregano, whole
1 (28 oz.) drained and crushed tomatoes
1 lg. onion, chopped
1 tsp. hot peppers, optional
1/4 c. parsley
2 tbsp. sugar
1 tsp. white pepper
1 lb. cooked linguini (al dente)
3 to 4 c. fish (1 lb. shrimp, 1/2 to 3/4 lb. crab, 1/2 to 3/4 lb. bay scallops)

Put butter and olive oil in wok. Add all spices, sugar and hot peppers (optional). Add onion, saute, reduce heat and add tomato puree, stir in seafood, heat until steaming, add cooked linguini and fold over until evenly covered. Add 1/2 cup dry wine or vermouth, just sprinkle over top and let it drain through. Serve with garlic bread.