1/2 c. butter
1/2 c. olive oil
1 c. dry white wine
6 garlic cloves, minced; optional
1 tsp. crushed rosemary
1 pinch oregano
1 (28 oz.) can drained Italian tomatoes, chopped
1 lg. onion, chopped
3 c. various shell fish (shrimp, lobster, scallops, crab meat, precooked)
1/2 c. minced parsley
1/2 tsp. sugar
1 1/2 lb. semolina pasta

Put butter and olive oil in large skillet over medium high heat until butter is melted and mixture bubbles. Add dry white wine, garlic cloves, rosemary, oregano, and onion. Cook, stirring, until wine evaporates and butter is golden, but not brown. Reduce heat to medium and add drained Italian tomatoes. Add shell fish, parsley, sugar, salt, and pepper to taste. Stir until seafood is just heated through. Serve over hot pasta such as fettucini or spaghetti. Serves 6.