Maggiano's Linguine Crab Pasta
Crab stock (see recipe)
2 cups crab sauce (see recipe)
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 crab meat, 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 crab meat 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. Makes 4 servings.
Crab stock
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-ounce 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.
Crab sauce
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.
Source: Maggiano's Little Italy, 2500 N. Mayfair Road, Wauwatosa,
Wisconsin |