Christmas Eve Linguine with Clams
The Feast of the Seven Fishes is part of the Italian-American Christmas Eve celebration which includes at least seven (!!) different types of seafood.
That’s quite a lot of food to prepare. We recommend you delegate out the other 6 and stick with this showstopper. It’s decadent, elegant, and tastes like it took you all day but really comes together in about 30 minutes, which, TBH is all the time you really have during the holidays, right, people?
This dish is a winner for all you Christmas procrastinators out there and the wine sauce is perfection.
- Celtic sea salt
- 1 pound linguine noodles (use Cappello’s fettucine noodles if grain-free)
- ¼ cup grass-fed butter
- 6 cloves garlic, chopped
- ½ tsp red pepper flakes
- ¾ cup dry white wine
- ¼ cup Bonafide Provisions Chicken Bone Broth
- 2 pounds littleneck clams, scrubbed
- ½ cup fresh parsley, chopped
- 3 tbsp grass-fed butter
- 1 ½ tsp lemon zest
- 1 tbsp lemon juice
- Bring water and celtic sea salt to a boil over high heat. Add pasta and cook according to directions on the package. Approximately 1 minute less than al dente
- Heat ¼ cup butter in a stainless-steel pan over medium heat. Add garlic and red pepper flakes and sauté for about 30 seconds.
- Add the white wine and bone broth, pinch of sea salt, clams, and half of parsley to the pan. Bring to a simmer, cover, and cook until the clams open, about 7 minutes.
- Remove pasta from the pot, saving ½ cups of the pasta water.
- Add the pasta to the clam and wine mixture and cook until the pasta has absorbed most of the sauce. If mixture becomes too dry, add some of the pasta water to keep the noodles wet.
- Once done, remove from heat, add in 3 tbsp butter, lemon zest and lemon juice, and mix until well combined. Once pasta is plated garnish with additional fresh parsley.