Linguine pasta with Seven fish Recipe

Linguine pasta with Seven fish Recipe

The Feast of the Seven Fishes in an Italian-American tradition o ring in Christmas Eve,when Roman Catholics Celebrate the midnight birth of Jesus,known in Italian as “La Viglia” Fish is a traditional ingredient in the Christmas  Eve dinner because custom call for the eschewing of red meat  eating  up to the holiday.

Linguine pasta with Seven fish Recipe,Though today the feast is commonly referred to as the “seven fishes” the origin of that number is unclear and in fact many Italia  and American homes may serve upwards of 10 dishes to celebrate the feast,Recipes vary from region to region,but common ingredients can include salted cod calamari,shellfish,and shrimp,which may be stewed fried,sauteed or even served raw,of course,you’re likely to find a pasta dish in the  Mix ,This can lead to a long day in the kitchen,but it doesn’t have to be a struggle.If you want to celebrate Christmas Eve the Italian way,try this quick and easy seven Fishes Sauce Recipe.

This simple sauce is a traditional mix of aromatic ingredients,white wine and fish broth that will lightly coat the dishes and pasta.for our main ingredients ,we’ve chosen the seafood heavy hit -ters crab,shrimp,calamari,clams,Mussels,scallops and can serve the shellfish in their shells for a dramatic presentation or serve them shucked for a more user-friendly experience.Depending on where you live,your fish markets may be buzzing in anticipation of the holiday.

Linguine pasta with Seven fish Recipe
Linguine pasta with Seven fish Recipe


Servings -6

timing 30 minutes

  • 2 tsp- Extra virgin olive oil,plus more for garnish
  • 6 garlic clove minced
  • 1/2 tsp- red pepper flakes
  • 4 pcs- anchovy fillets (optional)
  • 2/3 cup dry white wine
  • 2 cups fish stock
  • 2 cups clam broth
  • 12 shrimp (21/25 count),heads and tails on if desired
  • 1/4 pound of squid,tubes and tentacles,tubes sliced into 1/4 inch rings
  • 1 1/2 pound small clams
  • 1 lb mussels, debearded and scrubbed
  • 1/2 pound  bay scallops
  • 1 p king crab leg,cracked into 5 portions
  • 1/4 pound flesh fish such as haddock,cod, or halibut
  • 1/2 cup diced Roma tomatoes
  • 1 lb linguine,cooked for serving
  • 1/4 cup chopped  parsley


Heat oil in a sauce pot over medium heat.add garlic pepper flakes, and anchovies if using cook until fragrant about 1 minute.add wine and cook until it reduces by about half about 5 minutes, add clam broth and fish stock and bring to light simmer.add the shrimp,squid,clams,mussels and scallops and slowly poach until the fishes become firm and the mussels open,about 5 minutes.Add the crab whitefish and tomatoes and cook gently,lowering the heat as needed to maintain a simmer,until firm,about 3 minutes.Take care not to overcook the fish,or it will flake apart when served.Remove from the heat and ladle into Serving dishes over pasta.Garnish with parsley and peppers if using and drizzle with olive oil before serving.

About Chef Abdur Rahman

I am Chef Abdur Rahman  living in Kuwait Since Past 10 years , I have Experience in various Hotels and Restaurant in G.C.C & India.Chef kitchen is designed and maintained by me,It is my personal e book where i wrote  my cooking experience .Restaurant style cooking and techniques at home without use of unhealthy ingredients.I cook traditional and fusion food from all over the world, while cooking healthy is something strive for, i do prepare street food and high calories food and traditional french sweet.All the recipes posted in this space are fool proof, have been cooked and relished by me for 15 years of experience.They  have been tried and tested multiple times,unless mentioned.All recipes are explained with step by step (expect a few very simple one).

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