On December 24 Italian families all over the world gather together for La Viglia di Natale--the Christmas vigil--where fish is on the menu instead of meat. Also called The Feast of the Seven Fishes, the ritual of La Viglia has been handed down from generation to generation and serves as a living connection to a centuries-old tradition.

La Viglia's favored dishes may vary from family to family, but you will likely find an array of seafood that includes the freshest catch-of-the-day as well as clams, oysters, mussels, squid, shrimp, and lobster. Vegetables such as broccoli rabe and kale often round out the meal, and dessert can be anything from a simple cake to a staggering display of sweets. With its roots in religious observance, La Viglia customarily ends by attending midnight Mass.

Here are a couple of traditional Souithern Italian recipes for La Viglia di Natale:

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Anchovy Linguine
(If you don't like anchovies, you can't really be Italian.)

Ingredients

* 1 (16 ounce) package linguini pasta
* 4 cloves garlic, minced
* 6 tablespoons olive oil
* 2 tablespoons chopped fresh parsley
* 3 (2 ounce) cans anchovy filets
* 1 cup water

Directions

1. Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
2. Meanwhile, cook pasta in boiling salted water until al dente.
3. Drain pasta. Toss with anchovy sauce.

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Swordfish Calabrian Style


Ingredients

* 3 tablespoons olive oil, divided
* 1 tablespoon fresh lemon juice
* salt and pepper to taste
* 1 1/4 pounds fresh swordfish, cut into chunks
* 1 small onion, chopped
* 1 teaspoon all-purpose flour
* 1 1/2 cups dry white wine
* 1 (19 ounce) can fava beans, drained
* 1 bunch fresh parsley, chopped

Directions

1. In a medium bowl, mix together 2 tablespoons of the olive oil, lemon juice, salt and pepper. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade, and pat dry.
2. Heat the remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, then add the fish. Brown the chunks of fish on all sides, then remove from the pan, and set aside.
3. Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

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Mussel and Potato Stew

(This will knock your socks off!)


Ingredients

* 2 pounds Yukon Gold potatoes, peeled and cubed
* 1/2 pound broccoli rabe, thick stems peeled
* 1/2 cup olive oil
* 4 anchovy filets, rinsed and chopped
* 4 cloves garlic, minced
* 2 1/2 pounds mussels, cleaned and debearded
* 2 tablespoons chopped fresh parsley
* 1/2 cup water
* salt to taste

Directions

1. In a medium saucepan, cover the potatoes with cold water. Add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain.
2. Bring a saucepan of salted water to a boil. Add the broccoli rabe, and cook until just tender; it should be bright green. Drain well, and cut into 2 inch lengths.
3. Combine the oil, anchovies, and garlic in a large, deep skillet. Cook over high heat, mashing the anchovies, for about 1 minute. Spread the mussels in the skillet, top with the potatoes, broccoli rabe, and chopped parsley. Add 1/2 cup water, and season with salt. Cover, and cook until mussels are open. Serve.