Christmas Eve is a great time to eat fish. I know for me, we had no choice but to celebrate “The Feast Of The Seven Fishes” at our Arthur Avenue restaurant. This is where we celebrate every Christmas Eve.
My grandmother Ann would always create some great fish recipes and dishes that would make your mouth water. Here is one of my favorites and I hope you share it with your family and friends. It should take you about 30 minutes to prepare.
8 ounces linguine, or spaghetti or you can use whole wheat or whole grain pasta for a healthier recipe
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 tablespoon chopped shallot
1 24oz jar of Ann & Tony’s – Authentic Arthur Avenue Sauce
1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
12 littleneck or small cherrystone clams, (about 1 pound), scrubbed
8 ounces dry sea scallops
8 ounces tilapia, or other flaky white fish, cut into 1-inch strips
1 tablespoon chopped fresh marjoram, or 1 teaspoon dried, plus more for garnish
1/4 cup grated Parmesan cheese, (optional)
Cooking & Prep Instructions:
1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 8 to 10 minutes, or according to package directions. Drain and rinse.
2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.
3. Increase the heat to medium-high. Add tomatoes, wine, salt and pepper. Bring to a simmer and cook for 1 minute. Add clams, cover and cook for 2 minutes. Stir in scallops, fish and marjoram. Cover and cook until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Discard any clams that don’t open.)
4. Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan (if using).
What dishes do you make on Christmas Eve? Please share them in the comments below.
