Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Seafood Linguine



SEAFOOD LINGUINE
Carrabba's Restaurant Recipe

Serves 4

1/4 cup extra virgin olive oil
6 ounces medium shrimp (21/25 count), peeled to tail and de-veined
4 ounces medium scallops
4 ounces calamari, bodies and tenacles removed
4 cloves garlic, medium chop
1/4 cup sun-dried tomatoes packed in olive oil, julienne cut
1/4 cup pitted Kalamata olives, quartered lengthwise
1/2 cup fresh tomatoes, peeled, seeded and chopped
4 ounces crab meat, cleaned of shell
1 pound linguine
1 tablespoon butter, softened
1/4 cup torn fresh basil leaves
1/4 cup whole Italian parsley leaves, for garnish
kosher salt and freshly ground black pepper

Heat the olive oil in a large saute pan over medium-high heat. Season the shrimp and scallops with salt and pepper to taste and add to the pan. Saute for about 2 minutes. Season the calamari and add to the pain along with the garlic and cook one minute longer.

And the sun dried tomatoes, along with 2 tablespoons of their reserved oil, then add the olives and the tomatoes and for cook one minute.  Add crab meat, being careful not to break large pieces. Taste and adjust the seasoning.

Boil the pasta in a large pot of salted water until al dente. Drain and transfer the pasta to the seafood mixture. Toss, add the butter and basil and toss again.

Place the pasta in the center of a large serving platter. Arrange the seafood attractively on top. Sprinkle whole parsley leaves over the dish and serve immediately.

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