Linguine di Mare from Maggiano's Little Italy features tender linguine pasta tossed with succulent shrimp, scallops, and mussels in a flavorful garlic tomato sauce, garnished with fresh parsley and a sprinkle of Parmesan, offering a vibrant, savory seafood experience.
Equipments
- Large pot
- Large skillet or sauté pan
- Colander
- Tongs
- Ladle
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Grater (for Parmesan)
- Serving platter or bowls
Ingredients
- 1 lb (450g) linguine pasta
- 1 lb (450g) shrimp, peeled and deveined
- 1/2 lb (225g) sea scallops
- 1 lb (450g) mussels, cleaned and debearded
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 (28 oz/800g) can crushed tomatoes
- 1/2 cup (120ml) dry white wine
- 1/4 cup (15g) fresh parsley, chopped
- Salt
- Black pepper
- 1/2 cup (50g) Parmesan cheese, freshly grated
- Lemon wedges (optional, for serving)
Fresh seafood like shrimp, scallops, and mussels should be cleaned thoroughly to ensure the best flavor and safety. Using high-quality olive oil and fresh garlic enhances the garlic tomato sauce's complexity. Measure the white wine and crushed tomatoes precisely to maintain the right balance of acidity and richness. Freshly grated Parmesan cheese adds a creamy texture and depth; pre-grated alternatives may not melt as well. Your Linguine di Mare from Maggiano's Little Italy copycat recipe captures the authentic taste of tender linguine tossed in a vibrant seafood medley and rich sauce, delivering a savory, restaurant-quality meal at home.
Instructions
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente; reserve 1/2 cup pasta water, drain pasta.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and crushed red pepper flakes; sauté until fragrant.
- Add shrimp and scallops; cook until just opaque, then transfer to a plate.
- Add mussels to the skillet; pour in white wine.
- Cover and cook until mussels open (discard any that do not).
- Stir in crushed tomatoes; simmer for 5–8 minutes.
- Season sauce with salt and black pepper to taste.
- Return shrimp and scallops to skillet; stir to combine.
- Add drained linguine and reserved pasta water to skillet; toss everything together.
- Sprinkle with fresh parsley and freshly grated Parmesan.
- Serve in a platter or bowls, with lemon wedges if desired.
Substitution
Linguine di Mare from Maggiano's Little Italy copycat menu showcases a delightful medley of shrimp, scallops, and mussels in a rich garlic tomato sauce over tender linguine. If fresh seafood is not available, you can substitute with frozen varieties, just be sure to thaw and pat dry before cooking to maintain texture. White wine can be replaced with chicken broth or a splash of lemon juice for acidity if preferred. When mussels are unavailable, clams or additional shrimp work well as alternatives. Remember to reserve some pasta water to adjust the sauce consistency to your liking for the perfect finish.
Tips
Make sure to salt your pasta water generously to enhance the linguine's flavor. When cooking seafood, avoid overcooking shrimp and scallops to keep them tender and juicy; remove them promptly once they turn opaque. Discard any mussels that do not open during cooking to ensure food safety. Use the reserved pasta water to loosen the sauce and help it cling better to your linguine, giving you a perfectly balanced texture in every bite.
Nutritions
Linguine di Mare provides a balanced mix of macronutrients, with linguine delivering complex carbohydrates and the seafood contributing high-quality protein. Shrimp, scallops, and mussels are rich in omega-3 fatty acids, vitamin B12, and minerals like zinc and selenium, promoting heart health and immune support. The garlic tomato sauce offers antioxidants such as lycopene, while olive oil adds healthy monounsaturated fats that support brain function. Your meal is both flavorful and nutrient-dense, supporting energy and overall wellness.
Storage
Store leftover Linguine di Mare in an airtight container and refrigerate promptly to maintain freshness and prevent seafood spoilage. Consume within 1 to 2 days for optimal taste and food safety, as seafood like shrimp, scallops, and mussels can deteriorate quickly. Reheat gently on the stove or in the microwave, adding a splash of water or white wine to retain the creamy texture of the garlic tomato sauce and avoid drying out your dish.
Variation or Alternatives
You can substitute the linguine with fettuccine or spaghetti for a different pasta texture that holds the sauce well. Swap out mussels for clams or calamari if you prefer a different shellfish option or want to reduce cooking time. Consider using a splash of dry vermouth instead of white wine to deepen the sauce's aromatic complexity. For a richer sauce, stir in a tablespoon of heavy cream just before serving, balancing the acidity of the crushed tomatoes with a silky finish.
Allergies
Linguine di Mare contains shellfish such as shrimp, scallops, and mussels, which are common allergens that could trigger reactions in sensitive individuals. Parmesan cheese may also pose a risk for those with dairy allergies or lactose intolerance. Be sure to inform your server of any food allergies to avoid exposure to these ingredients.
Why this recipe?
Linguine di Mare from Maggiano's Little Italy restaurant is beloved for its authentic Italian flavors featuring tender linguine pasta tossed with fresh seafood like shrimp, scallops, and clams in a garlic-infused white wine sauce. The harmonious blend of fresh ingredients and rich, zesty sauce creates a memorable dining experience that highlights coastal Italian cuisine. Your attempt to make this dish at home allows you to enjoy the same restaurant-quality flavors while customizing the ingredients to suit your taste. Recreating this classic dish brings the essence of Maggiano's renowned seafood pasta into your kitchen, perfect for impressing guests or elevating a weeknight meal.