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Pasta with Shellfish Recipe

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This recipe for Pasta with Shellfish, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill St. John
Added: Saturday, March 28, 2009


1/2 cup butter
1/2 cup olive oil
1 cup dry white wine
6 large garlic cloves, minced
1 tsp crushed rosemary
1 pinch oregano
1 (28 oz) can drained Italian tomatoes, chopped
1 large onion, chopped
3 cups various shellfish (shrimp, lobster, scallops, lump crab meat)
1/2 cup minced parsley
1/2 tsp sugar
salt and pepper
1 1/2 Lbs semolina pasta

Put butter and olive oil in large skillet over medium high heat until butter is melted and mixture 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 just heated through. Serve over hot pasta such as fettuccine or spaghetti. Serves 6




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