Giada's holiday feast: Spicy linguine with clams, mussels

Planning a festive dinner with friends and family? Try Giada De Laurentiis' delicious fish dishes. Here, the celebrity chef shares her delicious and simple recipes, all inspired by the Italian's feast of the seven fishes.

Crab and lemon bruschetta
Servings:

4 to 6 servings

Ingredients

  • Toasts

    • 1 ciabatta loaf, cut into 12 (1/2-inch-thick) slices
    • 1/4 cup olive oil
    • 1/4 teaspoon kosher salt
    • 1 clove garlic, peeled and halved
  • Crab

    • 8 ounces lump crab meat
    • 3 tablespoons fresh lemon juice (about 1 large lemon)
    • 1/4 cup chopped fresh chives
    • 1/4 teaspoon kosher salt
  • Mayonnaise

    • 1/3 cup mayonnaise
    • 3 tablespoons plain Greek yogurt
    • Zest of 1 large lemon
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon cayenne pepper
    • 1/4 teaspoon freshly ground black pepper

Preparation

Baking Directions:

Spicy linguine with clams and mussels
Servings:

4 to 6 servings

Ingredients

  • Pasta

    • 1 pound linguine pasta
    • 2 tablespoons unsalted butter, at room temperature
    • 1/4 cup chopped fresh flat-leaf parsley
    • Kosher salt and freshly ground black pepper
  • Sauce

    • 3 tablespoons olive oil
    • 2 large or 4 small shallots, sliced
    • Kosher salt for seasoning, plus 2 teaspoons
    • Freshly ground black pepper for seasoning, plus 1 teaspoon
    • 3 cloves garlic, minced
    • 1 cup white wine, such as Pinot Grigio
    • 1 cup vegetable broth
    • 1/2 teaspoon crushed red pepper flakes
    • 12 littleneck clams, cleaned
    • 12 mussels, cleaned

Preparation

Baking Directions:

Roasted branzino with lemons
Servings:

4 servings

Ingredients

    • 2 teaspoons olive oil
    • 8 ounces pancetta, diced into 1/4-inch pieces
    • Vegetable oilcooking spray
    • 2 (1 1/2-pound) whole Branzino (or striped bass or red snapper), cleaned, heads removed andfilleted
    • Kosher salt and freshly ground black pepper
    • Zest of 2 lemons
    • 1/4 cup roughly chopped fennel fronds
    • 2 tablespoonschopped fresh thyme
    • 2 lemons, thinly sliced
    • 1 medium bulbfennel, thinly sliced
    • 1/2 cup white wine
    • 2 tablespoonschopped fresh flat-leaf parsley

Preparation

Baking Directions:

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