Christmas Eve Seafood Linguini

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Catholic faith in Italy prohibits the consumption of meat the night before religious holidays. So Italians on Christmas Eve prefer seafood. I was in Italy a few years ago during Christmas and it was a magical experience. Just a few steps from our Airbnb in Rome there was a fishmonger. Christmas Eve morning I noticed bags and bags of seafood stacked over ice labeled with customers names. People lined up to pick their orders for Christmas Eve dinner.
Linguine with all kinds seafood (paccheri ai frutti di mare) Spaghetti with clams (Vongole) are the favorite pasta meals prepared. Whole roasted fish with potatoes as a secondo, and Christmas cookies for dessert before heading out to midnight mass. I was lucky to try Linguine with seafood and is my absolute favorite seafood pasta recipe. To be honest you really don’t have to wait for Christmas Eve to make this recipe.

Christmas Seafood linguine

• 1 lb jumbo tail-on shrimp, shelled and deveined and patted dry
• 1 lb mussels, scrubbed
• 1 cup white wine
• 3 tablespoons e.v olive oil
• 2-3 medium shallots, thinly sliced
• 1 medium to large fennel bulb, thinly sliced core removed, save the fronds for garnish
• 4 garlic cloves, minced, about 1 heaped teaspoon
• 1 leveled tablespoon red pepper flakes, use less if want milder
• 2 cups canned whole plum tomatoes, preferably San Marzano
• ¾ lb linguine pasta
• ½ teaspoon lemon zest
• 1/2 teaspoon fennel seeds, optional
• fennel fronds and red pepper flakes to garnish

1. Bring a large pot of salted water to boil.
2. Warm a large skillet or frying pan over medium heat. Add 2 tablespoons olive oil and swirl around to coat the bottom.
3. When the oil is hot, place the shrimp into the pan in one, even layer. Sear on one side until slightly golden, flip and sear until just cooked. Lift the shrimp to a plate.
4. Add the remaining olive oil with the shallots. Sauté on medium heat until it starts to caramelize, next add the sliced fennel, salt and garlic, continue to saute until completely caramelized.
5. Add the white wine. Stir well, bring to a simmer, reduce the heat to a low, and cook for a few minutes so the wine starts ro bubble off. Add the crushed tomatoes and simmer for about 5 minutes.
6. While the sauce simmers drop the linguine in the boiling salted water. Stir the pasta well and boil for 1 minute less than the package’s instructions.
7. Stir the chili flakes lemon zest, and into the tomato sauce.
8. Add the mussels, cover the pan, and allow the mussels to steam until they open about 4 minutes. Add the shrimp back into the pan and stir until heated through.
9. Drain the pasta and add it to the sauce and gently toss until everything is well-combined. Season with salt and pepper to taste if needed.
10. Divide into pasta bowls, garnish with a drizzle of e.v olive oil, fennel fronds, a little lemon zest. ENJOY!