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.
Linguine Crab Pasta
LINGUINE CRAB PASTA
Maggiano's Little Italy Recipe
Makes 4 servings
Crab Stock (see recipe below)
2 cups crab sauce (see recipe below)
16 ounces linguine, cooked and kept warm
4 tablespoons (1/2 stick) butter, divided
20 ounces fresh jumbo lump crab meat (available at some specialty food stores, may have to be special ordered) (divided)
12 crab claws, canned (available at some specialty food stores)
1 1/2 tablespoons finely chopped fresh basil
1 1/2 tablespoons finely chopped fresh parsley
3 tablespoons dry sherry
Prepare crab stock and use it to make crab sauce. Heat 2 cups crab sauce over medium heat. In large pot, combine 1 cup warm sauce with pasta and 2 tablespoons butter and toss to heat through. Add remaining 1 cup of sauce, 12 ounces fresh crabmeat, crab claws, the remaining 2 tablespoons butter, the basil and parsley. Stir gently until mixture is heated through. Sprinkle with sherry and stir gently. Heat remaining 8 ounces fresh crabmeat in a little butter in pan or in microwave.
To serve: Divide pasta mixture among 4 large serving plates. Evenly distribute crab meat over pasta.
1 tablespoon olive oil
1/2 cup diced onion
1/4 cup diced carrot
1/8 cup diced celery
1/8 cup chopped fennel stems
3/4 pound snow crab legs (shells and meat)
3 whole black peppercorns
pinch of red pepper flakes
1/2 bay leaf
1/8 cup flour
1/4 cup chablis
1 1/2 teaspoons tomato paste
3 cups (about 1- 28 oz. can) diced tomatoes with liquid
2 3/4 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crab base
In large soup pot, heat oil. Add vegetables and cook over low heat until caramelized and evenly colored, about 15 minutes. Add crab pieces, breaking them up to extract their flavor, and cook 10 to 15 minutes, stirring regularly. Add peppercorns, red pepper flakes and bay leaf and cook 1 to 2 minutes. Add flour and cook 1 to 2 minutes, stirring regularly. Deglaze with wine and cook about 2 minutes, stirring regularly.
Add tomato paste and canned tomatoes. Add water, salt and pepper and base. Remove crab and set aside; save for another use, if desired. Lightly puree stock with stick blender 2 to 3 minutes. If you do not have a stick blender, transfer to blender and puree. Strain through fine metal sieve and discard solids. Let liquid cool to 45 degrees. Makes slightly more than 1 quart. Use 2 cups of stock to make crab sauce. Freeze remaining stock for future use.
2 cups crab stock
8 ounces Maggiano's Marinara Sauce (sauce is available at the restaurant only in 16-ounce jars, but a good quality marinara sauce could be substituted)
1 cup whipping cream
1/8 teaspoon salt
1/2 teaspoon black pepper
Combine all ingredients and mix well. Let chill. Remove 2 cups sauce to use to make pasta dish. Refrigerate remaining crab sauce to use over other pasta / seafood dishes.