Tomato and basil linguine with portabella mushrooms, olive oil & fontina cheese
Ingredients
Serves 4
1lb seafood (shrimp, scallops, and/or firm fish)
1 lb portabella mushrooms sliced & sautéed
1 lb Terra Cotta Pastas tomato & basil linguine
¼ cup olive oil
¼ cup fontina cheese, grated
Cooking Instructions
Sauté seafood until cooked. Add cooked portabella mushrooms and heat about 1-2 minutes. Toss together with cooked pasta and olive oil. Place evenly on 4 plates. Top with seafood and mushroom mix. Finish with grated cheese and cracked pepper
