Carrabba's Restaurant Recipe
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.