Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Christmas Eve, Feast of the Seven Fishes, Seafood
Yields or Serves:
Tags: Catholic, Chef, Christmas, Christmas Eve, Clams, Cuttlefish, Feast of the Seven Fishes, Garlic, Italian, Midnight Mass, Mussels, Olive Oil, Oyster Stew, Parsley, Pepper, Rome, Salt, Seafood, Shrimp, Squid, Tagliatelle, Tagliatelle With Seafood, Victoria Hart Glavin, white wine, Wine, www.tinynewyorkkitchen.com
Tagliatelle With Seafood
Growing up my family never ate meat on Christmas Eve. We always had oyster stew, which, I have to admit; I didn’t appreciate until I got older. My husband is Italian and we are both Catholic so we continue the no meat Christmas Eve tradition before heading off to midnight mass. As you may remember I just returned from my culinary travels to Europe where I was able to make pasta with an amazing Roman chef. I thought that this year I might make Tagliatelle With Seafood for our Christmas Eve dinner. It’s really wonderful and is a somewhat lighter dish then what you’ll probably be eating on Christmas Day. This could also be one of your “Feast of the Seven Dishes” dishes if you are of Italian decent.
INGREDIENTS
12 Ounces Mussels In The Shell
12 Ounces Clams
12 Ounces Cleaned Squid
12 Ounces Cuttlefish
12 Ounces Shrimp Tails
1/2 Cup Olive Oil
4 Cloves Finely Chopped Garlic
3 Tablespoons Finely Chopped Fresh Parsley
1/2 Cup Dry White Wine
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Pound Tagliatelle
Soak the mussels and clams in a large bowl of cold water for 1 hour changing the water often. Chop the squid and cuttlefish bodies into rounds and the tentacles into short pieces. Do not peel the shrimp tails. Pour 3 tablespoons of the olive oil into a large sauté pan. Add the mussels and clams and cook over a medium heat for 8 to 10 minutes until they have all opened up. Heat the remaining oil in a large sauté pan over a medium heat. Add the garlic and parsley and sauté for 3 minutes until the garlic is pale gold. Add the squid and cuttlefish. Add kosher salt and pepper. Cook for 1 minute and then add the wine. Simmer over a low heat for 45 minutes until squid and cuttlefish are tender. Add shrimp tails, clams, and mussels and simmer over medium heat for 5 minutes until seafood is cooked. If you prefer take out the mussels and clams from their shells, leaving just a few in the shell to make the finished dish look more attractive. Meanwhile, cook the tagliatelle in a large pot of salted boiling water until al dente. Drain and add to the pan with the seafood sauce. Toss well and transfer to a serving bowl. Serve hot. Serves 4
