Christmas eve vermicelli (vermicelli di vigilia)

4 servings

Ingredients

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Directions

"The tradtition of meatless Christmas Eve meal is one that Italian- Americans maintained long after they blended into the "melting pot".

Originally, this meal consisted of seven fish courses which might have signified the seven sacraments or the seven gifts of the Holy Ghost or some other religious commemoration. The fish was served with any number of meatless dishes such as this pasta. Gradually, the immigrants altered their ancestors' menu, adding or eliminating fish dishes as their environment dictated. The meal was one of the most steadfast of Italian traditions and many Italian-Americans continue today to gather the night before Christmas for the 'great fish feast.' This delicious recipe is often part of that meal." 1 pound vermicelli or thin spaghetti ½ cup 2 cloves garlic, minced ½ cup ⅓ cup pignoli nuts 2 Tbl Salt and pepper extra-virgin olive oil dark or light raisins minced fresh parsley Stir the vermicelli or spaghetti into 5 quarts of rapidly boiling salted water. Heat the olive oil, garlic, raisisn, and pignolis until the garlic is golden and the raisins are plumped. Stir in the parsley, salt and pepper. Drain the pasta when cooked al dente and toss into the warm oil. Serve immediately. Serve 4 to 6. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters.

JL> * CROSSPOSTED Submitted By COOKING On 10-29-95

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