This recipe came from my mother-in-law. Their family tradition was to have fish on Christmas Eve. I carried on that tradition with my own family. If you don't care for oysters, like me, then simply omit that step. The key is use fresh ingredients, not dried. My guests can't get enough of this--it'swell worth the effort! Serve with garlic bread.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.

  • Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

Cook's Note:

Use your favorite semolina pasta for this recipe.

Nutrition Facts

817.7 calories; 42.3 g protein; 58.3 g carbohydrates; 256.9 mg cholesterol; 629.3 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2008
Even though I made a few changes the recipe rates 5 stars just for the versatility. I used angel hair pasta instead of bow tie and only crab for the seafood. Because of this I skipped the second part and just used the 'sauce' section of the recipe. After I made the sauce I threw in fresh spinach chopped sundried tomatoes the crabmeat and then tossed with the cooked pasta - topped with grated parm. I will try this with no seafood for my 'no seafood' husband but what a great base to play with - simple quick and tastes great. This is worth a try - Thanks for the recipe!! Read More
(35)

Most helpful critical review

Rating: 3 stars
11/21/2016
the recipe as is was a little bland for me and just too oily. Next time I plan on making the sauce Alfredo. I will also add more vegetables; spinach mushrooms asparagus. Read More
(1)
43 Ratings
  • 5 star values: 34
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/29/2008
Even though I made a few changes the recipe rates 5 stars just for the versatility. I used angel hair pasta instead of bow tie and only crab for the seafood. Because of this I skipped the second part and just used the 'sauce' section of the recipe. After I made the sauce I threw in fresh spinach chopped sundried tomatoes the crabmeat and then tossed with the cooked pasta - topped with grated parm. I will try this with no seafood for my 'no seafood' husband but what a great base to play with - simple quick and tastes great. This is worth a try - Thanks for the recipe!! Read More
(35)
Rating: 5 stars
03/29/2008
Even though I made a few changes the recipe rates 5 stars just for the versatility. I used angel hair pasta instead of bow tie and only crab for the seafood. Because of this I skipped the second part and just used the 'sauce' section of the recipe. After I made the sauce I threw in fresh spinach chopped sundried tomatoes the crabmeat and then tossed with the cooked pasta - topped with grated parm. I will try this with no seafood for my 'no seafood' husband but what a great base to play with - simple quick and tastes great. This is worth a try - Thanks for the recipe!! Read More
(35)
Rating: 5 stars
11/30/2010
Just like the submitter s mother-in-law our family s Christmas Eve tradition is also a dinner of fish and seafood. It s called The Feast of the Seven Fishes and my guess is that Janet P. s mother-in-law is Italian as I am. In keeping with tradition we tend to have the same seafood dishes year after year but it was fun to try another family s dish. I loosely followed the recipe opting out of the oysters and using scallops instead. I sautéed the shrimp and scallops until nicely browned then deglazed the pan with both lemon juice and a little white wine. I used Alaskan King Crab only because it was left over from another meal. I didn t bother measuring the ingredients precisely just enjoyed myself with the a little of this a little of that approach totally immersing myself in the enjoyment of the cooking process. This is an absolutely exquisite dish that needs no amendments. My adding wine while a nice addition certainly wasn t vital the recipe stands on its own. If it wasn t for the fact that our Italian Christmas Eve dinner menu is so carved in stone this definitely would be a beautiful part of the meal. Read More
(28)
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Rating: 5 stars
02/12/2008
This came out beautifully! Have to admit I added 10 oz. of frozen spinach (thawed) to the butter sauce because hubby and I needed some veggies...but the seafood came through nicely and the sauce really added richness. I'm sure it would be perfect without the spinach as well. I also served steamed veggies on the side. Very elegant! Read More
(23)
Rating: 5 stars
04/24/2011
I used canned clams and calamari in this recipe and omitted the oysters. When making the sauce I used extra lemon juice cayenne and a can of artichoke hearts. I also added an extra clove of garlic. The clams gave the seafood a lot of flavor and I did not have to use salt. When cooking the seafood I sauteed a small onion and added 1/4 tsp of cumin and dried Italian seasonings. I also used more cayenne. I did not use butter when cooking the seafood. Overall the dish was phenomenal and very versatile! This is a great dish for the cook who likes to experiment. Read More
(12)
Rating: 4 stars
09/06/2008
I also added spinach cooked and drained. I used about 1/4 cup of the liquid from the oysters to add to the butter garlic sauce I put the rest of the liquid including that from the canned crabmeat into the boiling water for the pasta. I reduced the butter for the frying pan by half. It is a quick and easy recipe but it still seems to be missing something. I didn't use salt and that maybe the key. I think I'll try green onions basil and oregano next time. Read More
(11)
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Rating: 4 stars
02/09/2009
This recipe was very good. However I omitted the butter. I also followed another person's suggestion and added fresh spinach to the pasta. I did not have fresh parsley so I used dried. Thanks for the recipe! Read More
(8)
Rating: 5 stars
04/01/2009
I didn't put oysters in it and it was amazing!!! Thanks for the recipe!! My brother in law didn't believe me that I made it from scratch. I served it with Red Lobster type cheddar biscuits. Yum! Read More
(7)
Rating: 5 stars
10/08/2010
I followed this recipe to the T it came out perfect I did add some fresh spinach eliminated the oyster & crabmeat. Family enjoyed it. Read More
(4)
Rating: 5 stars
11/30/2012
This was delicous! My guests are still talking about it. The only changes I made were to use whole wheat fettucine and add sliced cherry tomatoes. I also added more shrimp and crabmeat and grated parmesan at the end. It made enough to feed 10 people! Read More
(4)
Rating: 3 stars
11/21/2016
the recipe as is was a little bland for me and just too oily. Next time I plan on making the sauce Alfredo. I will also add more vegetables; spinach mushrooms asparagus. Read More
(1)