Spaghettini Portofino

Course : Seafoods
Serves: 4
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1 1/2 pounds spaghettini
4 tablespoons olive oil -- heated
20 medium bay scallops
24 medium rock shrimp
2 teaspoons garlic -- minced
4 tablespoons onion -- minced
2 cups white wine
4 cups tomato seeded -- diced
1/8 teaspoon salt and pepper to taste

Preparation / Directions:

Cook spaghettini to al dente, rinse and 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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