Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



Search This Blog

Linguine with Clams

Linguine & Clams with Red Clam Sauce
Maggiano's Little Italy Copycat Recipe

Serves 6

12 oz uncooked linguine
1/4 cup olive or vegetable oil
3 cloves garlic, finely chopped
1 (28 oz) can whole peeled tomatoes with basil, drained, chopped
1 small red chile, seeded, finely chopped
1 pint shucked fresh small clams, drained, liquid reserved
1 tablespoon chopped fresh parsley
1 teaspoon salt

Pasta: Cook and drain linguine as directed on package.

Red Sauce: Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently. Stir in clam liquid. Heat to boiling. Reduce heat; simmer uncovered 10 minutes. Chop clams. Stir clams, parsley and salt into tomato mixture. Cover; simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.

Linguine & Clams with White Clam Sauce
Maggiano's Little Italy Copycat Recipe

Serves 4

8 ounces uncooked linguine
3 garlic cloves, minced
2 tablespoons olive oil
1 (8 oz) bottle clam juice
1/2 teaspoon dried crushed red pepper
3 (6.5 oz) cans chopped clams
1/2 cup dry white wine
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 teaspoons fresh lemon juice
1 tablespoon butter or margarine

Prepare linguine according to package directions; drain. Keep warm. Saute garlic in hot oil in a large skillet over medium-high heat 1 to 2 minutes. Add clam juice and crushed red pepper; bring to a boil, reduce heat, and simmer 5 minutes. Stir in clams and next 4 ingredients; simmer 3 minutes. Toss with pasta and, if desired, 1 tablespoon butter. Serve immediately.

No comments:

Post a Comment