Pasta with Shellfish

Melt butter and olive oil in large skillet until 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 shellfish, parsley, sugar, salt and pepper to taste.

Stir until seafood is thoroughly heated through.

Serve over hot pasta such as fettucine or spaghetti.

Serves 6.