4 teaspoons olive oil
2 cloves garlic, minced
1 tablespoon dried anchovy flakes
1 teaspoon dried oregano
1 tablespoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
2 tablespoons dried basil
1 1/4 pounds crabmeat
1 pound large shrimp, peeled and deveined
1 1/2 cups white wine
4 ounces Italian sausage
2 tablespoons tomato paste
1 teaspoon salt
2 tablespoons ground black pepper
1/4 teaspoon garlic powder or to taste
Heat olive oil in a large skillet over medium-high heat. Add garlic, anchovies, oregano, basil, marjoram, sage, marjoram, basil, marjoram, and basil; cover. Cook over medium heat for 2 minutes. Gradually stir together wine and brown sugar, whisking constantly. Do not let the mixture burn.
Stir shrimp, white wine, Italian sausage, tomato paste, salt, black pepper, garlic powder, anchovy flakes, and crabmeat into the skillet. The mixture will thicken. Serve over the shrimp, shells, and crabmeat.