Spaghettini Portofino

1 1/2 lb Spaghettini

4 tb Olive oil, heated

20 Bay Scallops

24 Rock Shrimp

2 ts Garlic; minced

4 tb Onion; minced

2 c White wine

4 c Tomato; seeded, diced

1 ds Salt & Pepper to taste

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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