Feast of 3 of Fishes

Yesterday morning we headed to the St. Lawrence Market and there we made the decisions regarding our pre and post Xmas dinners.  The Xmas dinner was already decided last weekend - turkey.  However we were yet to come to a decision regarding Xmas Eve and for our family dinner with Om's sister and family next week.  

The St. Lawrence Market is both a blessing and a curse for me.  It is a blessing in the sense that the beautiful products sold there always inspire me to make the best use of the fabulous fresh meat and produce I buy there.  But it is also a curse because I come out of there broke.  Today we picked up 18 month old proscuitto di Parma and pancetta from Gustavson's, a bunch of cheeses, veal shanks for Osso Bucco, giant scallops, calamari, fresh spaghetti, pasta clams, purple, yellow and orange carrots and brussel sprouts.  Cha-ching!

I did think about doing a Feast of the Seven Fishes type thing but with only 4 of us tonight, it seemed a bit excessive.  So we'll do a Half Feast of the Seven Fishes and round down - 3 kinds of fish LOL.  And then we need Xmas movies....probably The Christmas Carol...Scrooged....Elf maybe.  Its a Wonderful Life.  And it is.

The spaghetti recipe is, of course, from Mario Batali, the my most revered Italian chef.  I bow at his awesomeness, and pray to the cooking gods to visit his mecca for food enthusiasts in New York, Eataly.  I won't even bother to try to touch Mario's recipe. No point in messing with perfection. Ok...I will....cut back on the red pepper as he uses a LOT.  LOL.  And the tomatoes should be San Marzano - it really does make a difference.

Menu tonight is:
Scallops Wrapped in Bacon
Calamari Stuffed with Crab and Shrimp
Spaghetti con le Vongole (with Clams)

Mario's Batali's Spaghetti Con le Vongole

3 tablespoons kosher or coarse sea salt
1 pound spaghetti
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
2 lbs pasta clams, scrubbed
1/2 to 1 tablespoon red pepper flakes
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.


Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

Happy eating and Happy Christmas!