Recipe for Spaghetti Aioli - Feast of the Seven Fishes

Tonight we celebrate the feast of the seven fishes with my family. This has been a tradition in our family for many generations. What is the Feast of the Seven Fishes you ask? According to Mario Batali, "It's what Italians do when they say they're fasting." More precisely, the Feast is a meal served in Italian households on La Vigilia (Christmas Eve). In many parts of Italy, the night is traditionally a partial fast, during which no meat should be served. But in true Italian style, this proscription has morphed into something very unfastlike indeed: course after course of luxurious seafood dishes, often as many as 7, 10, or even 13. "No one's quite sure of the significance of the number," says Batali. "Some families do seven for the sacraments. Some do ten for the stations of the cross. And some even do 13 for the 12apostles plus Jesus."

Regardless of the religious symbolism, for most people the main point of the meal is to gather family and friends and enjoy delicious food. In Batali's Italian-American family, his grandmother used to host the feast, with everyone pitching in. "She would let us kids help her make fresh pasta," Batali recalls. "Then she'd lay it out on towels on our beds to dry for the day." After dinner, they'd open half their presents, saving the rest for Christmas Day.

Either way, 7 fishes or 10 or even 13, this is the true mark of Christmas to me. I am sure this will be a tradition we pass down through the years. The recipe that follows is my mother's spaghetti aioli which is simply oil, anchovies, garlic and parsley. Merry Christmas everyone!

Ingredients

2/3 lb spaghetti
1 (2 ounce) can anchovy fillets
2/3 cup extra virgin olive oil
2 garlic cloves, chopped
1 teaspoon garlic (refrigerated jar of chopped garlic)
1 dash salt

Directions

Boil water for pasta.
Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.