[Anonymous]

Olive Garden's Seafood Portofino

Portifono Sauce:

4 oz butter
4 oz yellow onion, diced
4 oz roux
16 oz milk
1 pint heavy cream
2 oz shrimp stock
1/2 tsp old bay seasoning
16 oz white cooking wine
1-1/2 oz garlic puree
Makes 1/2 gallon

Seafood portofino:

1/2 fluid oz of olive oil
2 oz mushrooms
3 oz portofino sauce (cold)
Linguine precooked (hot)
sprinkle of fresh parsley
4 oz shrimp,
2 oz crawfish,
2 oz scallops and
6 mussels

Heat oil in saute pan over medium flame. Put mushrooms in to cook for 30 seconds.

Add mussels and cook 30 seconds.

Add seafood and cook 30 seconds. Flip Cook 15 sec more.

Add portofino sauce. Cook until bubbling throughout. Move mushrooms and seafood to one side of pan.

Add cooked linguine to other side using tongs. Coat pasta with sauce.

Mussels should be open when finished.