1/4 cup butter
1/4 cup olive oil
1 cup dry white wine
6 to 12 large garlic cloves, minced
1 teaspoon crushed rosemary
1 pinch of oregano
1 (28 oz.) can drained Italian tomatoes, chopped
SPICY TOMATO SAUCE:
2 large onions, chopped
3 cup various shellfish (shrimps, scallops, crabs, lobster, etc.)
1/2 cup minced parsley
1/2 teaspoon 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.