Let’s make linguini and clams sauce! The dish that feels like home and holiday all at once and part of our Feast of the Seven Fishes spread. Light, briny, buttery, garlicky… everything you want on Christmas Eve. Recipe: Start by warming good olive oil in a deep pan & let 4–6 cloves of sliced garlic turn golden and fragrant. Add a pinch of red pepper flakes and tablespoon of calabrian chilis for heat, then pour in a generous splash of dry white wine. Let cook off for 2 minutes then add 1 cup clam juice or broth bring to boil. Add fresh littleneck clams, cover, and let them steam until they open. Season with sea salt, black pepper, and a squeeze of lemon. Toss with perfectly al dente linguini, a knob of butter to silk it up, finish with toasted breadcrumbs, handfuls of chopped parsley and lemon zest! Served family-style, always with crusty bread to soak up every last drop. 🍝🐚✨ #feastofthesevenfishes #linguiniandclams #recipe #christmaseve