So excited for this weekend! I'm hosting Christmas Eve *and* Christmas Day at my house so I think I might be cooking all night! Joe's sister and brother and their families are coming over, and his parents, and my parents, so we'll have 20 people... more depending on who else drops by! I did invite my brother and his family of course, my house is always open to them. xx
For Christmas Eve, Italians have fish... lots of fish! We call it the Feast of the Seven Fishes. I'm making linguini with clams, fried calamari, baccala with potatoes in red sauce, my mom's amazing seafood salad, fried shrimp, clams casino and mussels fra diavolo (the super hot mussels you saw my dad make last season). The last 2 recipes will be in my next cookbook "Fabulicious: Fast & Fit!" but my linguini with clams was in "Skinny Italian" (so it's healthy too!) Here's the recipe:
Luscious Linguini with Manila Clams
Makes 6 servings
2 1/2 pounds Manila or littleneck clams
1/3 cup extra virgin olive oil
3 cloves garlic, minced
2/3 cup dry white wine
1/8 teaspoon salt
1/8 teaspoon crushed red hot pepper
1 pound linguini
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1. Soak the clams in a large bowl of cold salted water for 20 minutes so they can expel any sand. Scrub the clams well under cold running water. Throw away any clams that are gaping open.
2. Heat the oil and garlic in a large saucepan over medium heat until the garlic is golden, about 3 minutes. Add the wine, salt, and hot pepper, and bring to a boil. Cook until reduced by half, about 3 minutes. Set aside.
3. Bring a large pot of lightly salted water to a boil over high heat. Add the linguine and cook according the package instructions until al dente.
4. While the linguine is cooking, add the clams to the wine mixture in the saucepan. Cover tightly and return to high heat. Cook, occasionally shaking the pot, until the clams open, about 6 minutes. Remove from heat. Discard any unopened clams. Add the butter; shake the pot until the butter melts.
5. Drain the linguine. Return the linguine to the pot. Add the clam sauce and mix gently. Sprinkle with parsley, toss gently, and serve hot.