Total Time
Prep 15 mins
Cook 20 mins

This involves shellfish of your choice in a tomato based sauce and served over pasta. This is a Jill St. John recipe I found in the magazine section of a newspaper in 1985. It's delicious. I've submitted the recipe as printed but I have always omitted the butter to reduce the fat. Prep and cooking times are estimates.

Ingredients Nutrition


  1. Put butter and olive oil in large skillet over medium high heat until butter is melted and mixture bubbles.
  2. Add wine, garlic, rosemary, oregano and onion.
  3. Cook, stirring until wine evaporates and butter is golden but not brown.
  4. Reduce heat to medium and add drained tomatoes.
  5. Add shellfish, parsley, sugar, salt and pepper.
  6. Stir until seafood is just heated through.
  7. Serve over hot pasta such as fettuccine or spaghetti.