Portobello: Spaghettini Frutti Di Mare


Portobello Country Italian Trattoria at Disney Springs

1 pound spaghettini (dry semolina pasta)
1 cup dry white wine
2 ounces olive oil
3 cups Tomato Basil Sauce
3/4 pound shrimp, peeled
3/4 pound scallops
1 pound hard shell clams
1/2 pound king crab legs

Steam clams until open, drain and reserve. Bring a large pot of salted water to a boil. Cook pasta at rolling boil while preparing seafood sauce. Saute shrimp and scallops in olive oil. Deglaze with white wine and reduce. Add tomato basil sauce and bring to simmer. Add cooked clams in the shell and crab legs. Cook to heat through. Season with salt and pepper.

When pasta is just underdone, drain and add to seafood and tomato sauce. Toss to combine and cook for 1 to 2 minutes more to finish pasta. Divide in four pasta bowls.

1. Fully cooked and frozen Alaskan crab legs can be purchased in most grocery stores.
2. Tomato Basil Sauce may be prepared from scratch (recipe below) or you may use your favorite store brand.
3. Be sure to use dry white wine for cooking. Don't cook with wine that you would not drink.

Tomato Basil Sauce:
1 large can plum tomatoes in juice
2 tablespoons chopped garlic
2 tablespoons olive oil
1/4 cup chopped fresh basil

Lightly brown garlic in olive oil in a heavy pot. Crush tomatoes by squeezing them in your hands.
Add tomatoes and juice to garlic and olive oil. Simmer to reduce by about one third. Add chopped basil and season with salt and pepper.

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