NEW YORK — The Feast of the Seven Fishes is an Italian-American celebration of Christmas Eve with dishes of fish and other seafood.
Spuntino Wine Bar and Italian Tapas — with locations in Clifton, New Jersey and Garden City, New York, offers a seven-course Feast of the Seven Fishes menu for the holiday — complete with suggested wine pairings.
Dishes include Squid Ink Campanelle in a seafood ragu with seared shrimp, Crispy Octopus with farro salad and red pepper romesco, and sea scallops with butternut squash puree and butter braised leeks.
Chef Ryan Keough of Spuntino Wine Bar and Italian Tapas stopped by the PIX11 Morning News to show how to make some of the restaurant’s famous dishes for the holiday.
Squid Ink Campanelle
3 oz (W)
|Prep, Fresh Squid Ink Campanelle|
4 fl oz
|Prep, Seafood Ragu|
1 fl oz
|Ground Black Pepper|
|1. Heat the oil and shrimp in a saute pan for three minutes.|
|2. Add Ragu and heavy cream. cook for three minutes|
|3. Dip the pasta in boiling salted water for two minutes. Add to the sauce.|
|4. Toss together. Plate in a pasta bowl. Place the shrimp standing on the top in the center of the plate.|
|5. Garnish with the basil. |