In Italy, Christmas Eve supper is both a feast and a fast. A fast because no meat is eaten; a feast because of the sheer number of fish dishes. "At midday of Christmas Eve we have a simple meal," says Anna Teresa Callen, a cooking teacher from Abruzzi. "Maybe a simple pizza del vigilia topped with anchovies, rosemary and garlic. But at night there would be a great feast of fish. It would start with soup or pasta that might have three or five different varieties, include a baked fish, and there was always panettone and nougat for dessert."

Ingredients

• 1 lb. spaghetti
• 1/4 cup olive oil
• 1 garlic clove, sliced thin
• 1 onion, sliced thin
• 1 16-oz. can plum tomatoes

• 1/4 tsp. dried oregano
• 1 1/2 tbsp. capers
• 1/2 lb. peeled medium shrimp
• 1/2 lb. scallops, halved
• Salt and pepper

Instructions

1. Cook the spaghetti in a large pot of boiling, salted water. Meanwhile, heat the oil in a skillet, and cook the garlic and onion until softened but not browned.

2. Dice the tomatoes and add to the pan with the juice from the can, the oregano and capers; cook until about half the tomato juice has evaporated.

3. Dice the shrimp. Add to the skillet with the scallops, salt and pepper, and cook, stirring, about 2 minutes, or until the shrimp turns white and is no longer translucent.

4. Drain the spaghetti and add to the skillet; stir over medium heat for 1 minute. Makes 4 to 6 servings.

You might also like:

Find more about:

• Capers |
• Christmas |
• Entrees |
• Italian |
• Onions |
• Pasta & Rice Recipes |
• Plum Tomatoes |
• Scallops |
• Shrimp |
• Spaghetti

Related Categories:

• Main Courses |
• Pasta & Rice Entrees |
• Italian Recipes |
• Fish & Seafood Recipes |
• Pork Dinners