Spaghettini portofino

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Spaghettini
4 tablespoons Olive oil, heated
20 Bay Scallops
24 Rock Shrimp
2 teaspoons Garlic; minced
4 tablespoons Onion; minced
2 cups White wine
4 cups Tomato; seeded, diced
1 dash Salt & Pepper to taste

Directions

Cook spaghettini to al dente, rinse & drain. Sear olive oil, scallops, and shrimp over high heat until shrimp turn white. Add garlic and onion and cook until translucent. Deglaze with wine two minutes. Add tomato, salt and pepper and simmer 8 minutes. To serve, toss sauce and pasta, place in dishes, garnish with basil leaves.

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