Special Report: Holiday helping: Joe Amorosino

We are getting ready for the holidays over here, we are going to make the traditional Christmas Eve Italian meal that’s my favorite meal of the year, its all seafood, of and I’ve got my best helper here today, my daughter Alexa, are you ready to help me out dog?

Alexa nods...

Joe:
We need to get started on the sauce, I got to bang out some of these onions and then it's parsley, basil, garlic, and we are going to make that fresh sauce."

Like most Italian cooking, it starts with olive oil, salt and pepper, that’s how I will start the sauce, that’s also how I’m going to sauté the little necks and the shrimp

This is going to be for six people, so we are going to use two or three cans of whole tomatoes can number one going in,

Pouring can two into blender.

We are going to put some fresh parsley in there and some fresh basil as well. These are nice and soft, and this is one of the secrets to getting a tasty Italian tomato sauce, you take this tomato paste, put it the pan here and let it sauté for a while.

It is showtime, and we are going to add some of this red sauce into our paste and onion the goal, believe it or not is to cook the seafood in nine minutes while the linguine is cooking. Ok, Lex its time to peel these shrimp.

Then toss the shrimp into the pan, lets get them in there, right into that oil that’s been seasoned up with garlic.

Now they are a great color lets get these shrimp into the sauce.

It’s time for those little necks to sauté. So let's put them in with garlic and salt and pepper, all right we are good to go, we are going to pour this sauce right over the linguine, all the fresh shrimp and little necks go along with it....

And there it is, frute de mare over linguine...

Happy holidays, lets eat! Lets do it, Lex. Happy holidays.

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