Festive feast: The Scottos' Italian Christmas Eve dinner

1. Bring a large pot of lightly salted water to a boil and cook the pasta for 6 to 8 minutes, until barely al dente. Drain, reserving ½ cup of the cooking water.

2. In a large sauté pan, heat the olive oil over medium to high heat. Add the wine, garlic, red pepper flakes, parsley and clams. Cover and cook for 3 to 4 minutes, until the clams open. Discard any that do not open.

3. Add the pasta, tomatoes and reserved cooking water. Cook for 2 minutes.

4. In a sauté pan, heat ½ cup olive oil over low heat add the bread crumbs, stirring continuously until golden brown, set aside.

5. Just before serving, top pasta with bread crumbs and garnish with parsley.

For octopus:

1. In a large pot, heat extra-virgin olive oil over low heat. Add the garlic and sauté until lightly golden brown. Add the celery, fennel, carrot and fresh chili peppers, and sauté until soft then add the plum tomatoes and cold water.

2. Add the octopus, fennel seeds, oregano, coriander, bay leaves and season with salt and pepper to taste. Bring to a boil then reduce to a simmer and cook for 45 minutes to 1 hour. Remove octopus, set aside, and reserve 2 quarts of the octopus broth to cook the beans.

For beans:

1. Put the beans in a large pot and add enough cold water to cover by 3 to 4 inches. Set aside to soak overnight. Drain and rinse the beans with fresh water. Boil for 1 ½ to 2 hours, until tender. Drain and set aside.

2. In another large pot, heat the oil over medium heat, add the garlic, onions and fennel, cook for 2 to 3 minutes, or until soft and golden. Add the red pepper flakes and plum tomatoes, and cook uncovered, for 20 to 25 minutes. Taste for seasoning with salt and pepper.

3. Combine the precooked beans with the octopus broth and bring to a simmer. Cook, uncovered for 15 minutes, or until the beans are very tender.

For shrimp and assembly:

1. In a sauté pan, heat olive oil over medium-high heat, reduce heat and add shrimp. Sear shrimp on both sides until orange pink in color. Remove from pan and place on top of tomato bean and octopus ragu.

For marinade:

1. In a large pot, place the white wine, peppercorns, garlic cloves, bay leaves, lemon juice and 3 quarts of water. Bring the liquid to a boil over high heat then lower the heat so that the liquid is at a simmer. Add the cod and simmer for 5 minutes, or until tender. Remove cod from liquid, place in covered bowl and refrigerate.

2. Bring the liquid to a simmer again, add the shrimp, calamari and mussels. Cook for 3 minutes, or until the shrimp turn pink, then remove seafood from liquid. Place in a covered bowl and refrigerate.

3. Using the same water, parboil the carrots, onions and celery for 1 minute. Drain and cool the vegetables.

For citrus vinaigrette:

1. In a large bowl, whisk together the olive oil, lemon and orange juices, garlic and parsley.

To assemble:

1. In a large bowl, combine chilled seafood, vegetables, crab meat and citrus vinaigrette. Mix well and re-season with salt and pepper.

2. Line each serving plate with orange segments and top with marinated seafood salad.

1. Combine ricotta, mascarpone, sugar, vanilla; lemon and orange zests; beat until smooth. Stir in chocolate chips.

2. After filling the cannoli shells, dip the ends in chopped pistachios nuts, and dust the top of the cannolis with confectioners’ sugar.

1. In a medium bowl, beat the eggs, salt and rye with a wooden spoon until blended.

2. Pour the flour onto a pastry board and make a well in the center. Pour in the egg mixture and knead the dough until all the egg mixture is absorbed.

3. Cover the dough and let stand for 20 minutes.

4. In a large pot, heat 3 inches of canola oil to 350 degrees. Break off a palm-sized piece of the dough and, using your hands, roll into a cylinder about the thickness of a pencil. Cut off ½-inch pieces and deep fry in the hot oil until golden brown. Repeat with the remaining dough. Set aside on paper towels to drain the oil.

5. When all the pieces are fried, combine the honey, lemon juice and chopped walnuts in large pot. Set over medium heat and heat until the mixture boils.

6. Pour the melted honey mixture over the Struffoli and stir to coat. Pile high on a platter and serve.