INGREDIENTS
2 oz. butter
2 oz. yellow onions, 1/4-inch dice
2 oz. roux
8 oz. milk
1/2 pint heavy cream
1 oz. shrimp stock
1 tsp. Old Bay Seasoning
8 oz. white wine
11 garlic cloves, minced
3 TBSP olive oil
1 lb. mushroom
1 lb. linguine, precooked
Fresh parsley
2 lbs. shrimp
1 lb. crab meat
1 lb. scallops
60 mussels
DIRECTIONS
Roux:
Heat 4 TBSP vegetable oil on medium/high.
Add 4 TBSP flour. Stir continuously until oil flour mixture browns. Set aside.
Portofino Sauce:
Melt butter on medium heat.
Add diced onion and garlic, stirring frequently, about 5 minutes.
Add white wine.
Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
Stir in roux, shrimp stock, and Old Bay Seasoning. Cook for 3 minutes.
Add milk and heavy cream.
Turn heat on high just until mixture starts to boil.
Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready and can be stored for up to one week in the refrigerator.
Heat oil in saute pan over medium flame.
Add mushrooms and cook for 2 minutes.
Add mussels and cook for 30 seconds.
Add shrimp, crab meat and scallops. Cook until heated through, stirring.
Add portofino sauce and cook until bubbling throughout.
Move mushrooms and seafood to one side of pan and add linguine to other side.
Using tongs, coat pasta with sauce. (mussels should be open).
Serve.
