6 cloves garlic, crushed
1 c. shrimp (already cooked)
1 c. scallops (already cooked)
1 c. crabmeat (already cooked)
1 stick butter
1/2 c. olive oil
1 c. dry white wine
2 c. mushrooms, sliced
1 c. onion, chopped
1 (28 oz.) can Italian plum tomatoes, drained
1 (6 oz.) can tomato paste
1 tsp. rosemary, crushed
1/2 c. fresh parsley
1 1/2 lb. fettuccine, cooked
1 tsp. oregano
1/2 tsp. sugar
Salt
Pepper

Heat butter and oil under medium heat until it bubbles. Add wine, garlic, rosemary, oregano and onion. Cook until wine evaporates and butter golden. Reduce heat to medium. Add drained tomatoes, shell fish, parsley, sugar, salt and pepper. Heat; do not over-cook, otherwise shell fish will get tough.