Pasta With Shellfish

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup olive oil
• 1  cup dry white wine
• 6  garlic cloves, minced
• 1  teaspoon rosemary, crushed
• 1  pinch oregano
• 1 (28 ounce) can Italian tomatoes, drained and chopped
• 1  large onion, chopped
• 3  cups  various shrimp or 3  cups lobsters or 3  cups scallops or 3  cups  crab, cooked
• 1⁄2 cup parsley, minced
• 1⁄2 teaspoon sugar
•  salt, to taste
•  pepper, to taste
• 1 1⁄2 lbs pasta

Directions

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.