This week on What’s for Dinner, Joe gives us some great recipes to serve at your Christmas Eve Feast of the Seven Fishes.
Linguini and Clams
Shuck the clams over a bowl covered with a cheese cloth, this allows you to reserve the juice for the sauce.
In a deep pan sauté garlic in the olive oil.
Add the reserved clam juice and bring to a boil.
Boil the whole head of cauliflower in the clam juice.
Once the cauliflower is soft mash it.
Then take another cheese cloth and drain the cauliflower off.
Chop fresh parsley and add to the sauce.
At the last minute add the fresh shucked clams.
Wash the clam shells, then add them to the pot and bring to a boil.
Finally, add the dry linguini to the pot and boil until al dente. Remove from the heat and serve.
Squid, tubes and tentacles
Soak the calamari in a 50/50 mixture of heavy cream and buttermilk.
Season the semolina flour with black pepper and dry parsley.
Fry in oil and sprinkle with salt, serve immediately with lemon wedges.
Canned Scungilli, Joe prefers La Monica, water from the can reserved.
Hot Pepper Flakes
Extra Virgin Olive Oil
Mix all ingredients together and serve.
Fresh shucked clams
Bell Pepper, finely chopped
Onion, finely chopped
Combine the breadcrumbs, clam juice, sautéed bell pepper and onion.
Pack the bread crumb mixture on top of the clams.
Place clams in the broiler.
Meanwhile, melt butter in a pan adding clam juice and lemon juice.
Once the clams are finished, remove from the oven. Pour the butter mixture over the baked clams and enjoy.
New Zeland Mussels
Heat olive oil in a pot. Saute the celery, onion, carrots, garlic and shallots. Once this becomes soft add the mussels to the pot.
Add water and saffron to the dish.
The mussels will begin to open and then juices will come to the bottom of the pot.
Then add fresh cherry tomatoes, cannolini beans and chickpeas.
Bring to a boil and add fresh cilantro.
Dust the shrimp with a little bit of flour.
Heat a 50/50 mixture of olive oil and butter in a pan and saute the shrimp until they become pink.
Remove the shrimp from the pan and set aside.
Add more garlic to the pan and deglaze the pan with lemon and white wine.
Add more butter and simmer until the sauce become creamy.
Pour the sauce over the shrimp and enjoy.
Fresh eel pieces
Take the eel pieces and dunk them in cornstarch and flour, then fry.