Christmas Eve Linguine with Clams (Edit recipe)

The Feast of the Seven Fishes is part of the Italian-American Christmas Eve celebration which includes at least seven (!!) different types of seafood.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	608
Fat:	33 g
Carbohydrates:	46 g
Protein:	44 g
Cholesterol:	128 g
Sodium:	338 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 6

Ingredients

Sea Salt, (Celtic Sea Salt)
1 lb Fettuccine (Cappello's)
.25 cup Unsalted Butter, (grass-fed)
6 cloves Garlic, chopped
.5 tsp Red Pepper Flakes
.75 cup White Wine, (a dry white)
.25 cup Chicken Bone Broth, Bonafide Provisions
2 lb Clams, littleneck, scrubbed
.5 cup Parsley, chopped, fresh
3 Tbsp Unsalted Butter, (grass-fed)
1.5 tsp Lemon zest
1 Tbsp Lemon Juice

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring water and celtic sea salt to a boil over high heat. Add pasta and cook according to directions on the package. Approximately 1 minute less than al dente
Heat 1/4 cup butter in a stainless-steel pan over medium heat. Add garlic and red pepper flakes and sauté for about 30 seconds.
Add the white wine and bone broth, pinch of sea salt, clams, and half of parsley to the pan. Bring to a simmer, cover, and cook until the clams open, about 7 minutes.
Remove pasta from the pot, saving 1/2 cups of the pasta water.
Add the pasta to the clam and wine mixture and cook until the pasta has absorbed most of the sauce. If mixture becomes too dry, add some of the pasta water to keep the noodles wet.
Once done, remove from heat, add in 3 tbsp butter, lemon zest and lemon juice, and mix until well combined. Once pasta is plated garnish with additional fresh parsley.