Whether or not your Christmas Eve includes the Italian feast of the seven fishes this fresh clam sauce is a perfect dish for a night of merriment and tree decorating. Start by sautéing a large minced shallot and a quarter teaspoon of red chili flakes with a generous pour of extra virgin olive oil in a large pot over medium heat. After a few minutes add two cups of the best available clam stock and turn the heat down to low.
Fifteen minutes before serving add two pints of fresh chopped clams and a few tablespoons of chopped parsley to the clam stock then cover and simmer gently. Boil and drain a pound of linguini and stir into your sauce along with a half a cup of grated parmesan and salt to taste, let it sit for a few minutes before serving. Merry Merry!
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