Feast of the Seven Fishes Christmas Eve Holiday tradition is celebrated every year in Chef Tony’s home. It is a tradition he celebrated as a child, and he wants his children to have the same experience. The Italian-American tradition of the Feast of the Seven Fishes originated in southern Italy and is a celebration commemorating the wait for the birth of Jesus at midnight at which seven specific fish or seafood dishes are served. Some families even serve 12 courses to commemorate the 12 apostles – now that’s ambitious!
The Origins of the Christmas Eve Italian Fish Feast
The Italian-American tradition of the Feast of the Seven Fishes originated in southern Italy and is a celebration commemorating the wait for the birth of Jesus at midnight at which seven specific fish or seafood dishes are served. Some families even serve 12 courses to commemorate the 12 apostles – now that’s ambitious!
And, because this is an Italian tradition, pasta is always a significant part of this Christmas Holiday traditional meal!
Our Christmas Gift To You
Chef Tony has kindly shared one of his special seafood pasta recipes, Shrimp & Lobster Linguine Alfredo.
Using our fresh Pasta Rea pasta and Alfredo sauce it can be a rather quick dish to prepare. Should you not be able to procure good lobster, you can substitute scallops or simply prepare it with shrimp. With seven courses, you’ll not want each course to be extremely time-consuming. Start your first courses rather light and lead up to heavier pasta dishes by course 4 or 5. And of course, you’ll want to serve the appropriate wines throughout the meal to complement the seafood and pasta.
If you’ve never celebrated Christmas Eve with the Seven Fishes Feast, perhaps this is the year to begin!
Chef Tony would be happy to advise you, so give him a call and have a Merry Christmas! Or as we say in Italian. . . Buon Natale!
Shrimp & Lobster Linguine Alfredo Recipe
Serves 4 side portions
- 2 tbsp Sea Salt
- 1 gallon Water
- 1 lb. PASTA REA Linguine
- 1 ounce, good quality olive oil
- 1 tbsp fine minced shallots
- 1 tbsp fine minced garlic
- 2 each 4-ounce lobster tails, shelled and roughly chopped
- 12 each large shrimp
- 4 ounces White Wine
- 16 ounces PASTA REA Alfredo Sauce
- 4 each scallions, cut into thin coins using green and white portions
- 1 tsp finely minced parsley
- Juice of ½ lemon
- 4 ounces Pecorino Romano Cheese, grated (optional)
Shrimp & Lobster LInguine Alfredo Cooking Instructions
- In a large pot bring sea salt & water to a rolling boil
- In a heavy bottom sauté pan heat olive oil, add shallots and garlic. Sauté on medium heat until translucent but not too brown
- Add lobster tail and shrimp. Increase heat and cook until seafood is firm but not cooked through. Place PASTA REA linguine in boiling water, stir and allow to come back to a boil
- Add white wine and simmer until fish is cooked and alcohol has evaporated
- Add PASTA REA Alfredo and bring to a low boil
- Drain pasta reserving some pasta water to thin sauce and seafood mixture if needed
- Add scallions, parsley and lemon juice to seafood and mix thoroughly, adjust seasoning if needed with more sea salt or white pepper
- Add linguine to seafood mix and toss making sure all pasta is well coated but not runny with sauce
- Divide pasta into 4 equal portions topping each with 4 shrimp and equal amounts of lobster tail.
- To garnish, reserve some of the scallion, parsley and sprinkle on top. Leave the Pecorino Romano on the side as an optional garnish for guests.