Seafood Portifino

Recipe By : Olive Garden Restaurants

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

Portofino Sauce:
Makes 1/2 gallon

4 oz Butter
4 oz Yellow onion, 1/4" dice
4 oz rue
16 fl oz milk
1 pint heavy cream
2 oz shrimp stock
1/2 fl oz old bay seasoning
16 fl oz white cooking wine
1 1/2 oz of Garlic puree

Heat oil in sauté pan over medium flame. Put mushrooms in cook 30 seconds. Add mussels and cook 30 seconds. Add seafood. Cook 30 seconds. Flip cook 15 seconds more. Add Portofino sauce cook until bubbling throughout. Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs, coat pasta with sauce. (mussels should be open).