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PORTOFINO SAUCE:
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Start by getting your ingredients ready. Dice the onion.
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Melt butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes until onion is soft.
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Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
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Stir in clam juice, shrimp stock, and Old Bay Seasoning.
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Stir together milk and half-and-half. Add cornstarch to this mixture, 1 tablespoon at first. Stir milk mixture in slowly, allowing the sauce to thicken. Add about half at first, slowly, while stirring.
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If you'd like a thicker sauce, add more cornstarch to milk mixture. Continue to add milk mixture slowly, making sure that sauce is the desired thickness.
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The sauce is now ready! It can be store for up to one week in the refrigerator. I like to freeze it in ice cube trays and use whenever I like.
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Seafood Portofino:
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Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
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Add mussels, and cook 30 seconds.
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Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
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Add portofino sauce; cook until bubbling throughout.
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Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs, coat pasta with sauce (mussels should be open).
