"Since I’m Italian American, our family celebrates the feast of the seven fishes on Christmas Eve. Everyone prepares something different—from linguine with clam sauce to stuffed flounder. There are so many options to choose from, you never leave hungry!"
—Regina Ragone, Food Director
1 pound linguine
1/3 cup olive oil
5 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1 cup dry white wine
2 cans (6 1/2 ounces) clams, undrained
Zest and juice of 1 large lemon
1 pound fresh littleneck clams (about 12), scrubbed clean
1/4 cup flat-leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Lemon slices, for garnish
Bring a large pot of lightly salted water to a boil. Cook linguine 7 minutes, until almost done (pasta will be firm). Drain, reserving 3/4 cup cooking water.
While pasta is cooking, place olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook 1 minute. Pour in wine and simmer 2 minutes.
Stir in canned clams with their juice and reserved pasta water. Reduce heat to medium-low and add lemon zest and juice. Add littleneck clams; cover and cook 6 to 7 minutes or until clams open. Remove each clam to a plate as it opens. Discard any unopened clams.
Add drained linguine to the skillet and toss with clam sauce. Reduce heat to low and cook 2 minutes or until pasta has absorbed some of the sauce. Stir in parsley, salt and black pepper. Let stand off the heat for a few minutes so pasta absorbs all the sauce.
Spoon pasta into a large bowl and garnish with clams and lemon slices.