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What's Up Magazine

Seafood Maria’s by Maria’s Sicilian Ristorante & Café

Feb 28, 2011 08:26PM ● By Ashley West

The quick, simple-to-prepare dish relies on the freshest seafood for optimum flavor and combines the sea’s best bo

unty; lobster, shrimp, scallops, clams, mussels, and calamari, sautéed in a white wine and marinara broth, and served over tender linguini. It’s fit for the gods and, in fact, a healthy fit for you.

Executive Chef Jose Quizhpi guides us through the dish’s preparation. He has been at the kitchen’s helm since 1989, arriving to Annapolis by way of New York City, and says this is a favorite dish of his (and customers) that can easily be mastered by the casual, home cook. He recommends pairing this dish with a white wine, particularly a Chardonnay or Sauvignon Blanc.


Seafood Maria's

Serves 2


Whole Maine Lobster (halved)

4 jumbo shrimp

6 sea scallops

6 little neck or soft shell clams

14 mussels

1 squid (a.k.a. calamari) sliced

4 tbsp. extra virgin olive oil

2 cloves garlic minced

1/2 cup white wine

4 tbsp. clam juice

1/2 cup marinara sauce

Salt and Pepper to taste

Pinch of fresh basil chopped

2 cups cooked linguini


Cook linguini according to producer's directions, keep warm, and set aside. To halve lobster; par-boil whole lobster for three minutes in boiling water; remove; cut in half lengthwise, tail to head, along underside, using large chef's knife. Exert pressure to cut cleanly through shell and meat. 1) In a large sauce pan over medium high heat, add olive oil, garlic, and lobster. Simmer 1-2 minutes. 2) Add remaining seafood and white wine. Flambe (burn off alcohol) the wine by using a long-stemmed lighter or match to ignite wine sauce. Use Caution. Flame will subside after several seconds. 3) Add clam juice, marinara sauce, and Salt and Pepper to taste. 4) Cover and simmer about 4 minutes. 5) Turn lobster over and gently mix the cooked seafood in pan. Cover again and simmer another 4 minutes. 6) Add pinch of basil just before plating. Plate over linguini by gently removing each piece of seafood with tongs (divide evenly between two plates), then pouring remaining sauce over entire dish.




Maria’s Sicilian Ristorante & Café

12 Market Space, Annapolis