Pasta With Shellfish
For shellfish use any combination of shrimp, lobster, scallops, or crab meat.
Put butter and olive oil in large skillet over medium high heat until butter is melted and mixture bubbles. add dry white wine, minced garlic cloves, basil, 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, parsely, sugar, salt and pepper. Stir until seafood is just heated through. Serve over fettucine.