Pasta, Seafood

Pasta with Shellfish

  • 1/2 cup Butter
  • 1/2 cup Olive oil
  • 1 cup Dry white wine
  • 6 large Garlic cloves
  • 1 teaspoon Basil, dried
  • 1/2 teaspoons Oregano, dried
  • 1 large Onions, chopped
  • 28 ounces Tomatos, plum
  • 3 cups Shellfish
  • 1/2 cups Parsley, minced
  • 1/2 teaspoon Sugar
  • ~ Salt and pepper to taste
  • 1 1/2 pounds Pasta, fettucine

    • 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. Serves 6.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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