About this deal
After you make this dish a couple of times it will come naturally to you and you’ll be ready to bring it to that Italian Christmas Eve Feast of the Fishes like a real boss!
Frutti di Mare is a popular multi-seafood dish along the cost of Italy. Frutti di Mare literally means “Fruit of the Sea” and can include all types of seafood, including mussels, clams, prawns and other shellfish. Outside of that it gets too hot for them and they tend to get a milky cream color, which means that the oyster is spawning.The bay of Saint-Vaast is located in Normandy, next to Brittany and is believed to have the purest seawater. How much do oysters cost in France?
The main players here are raw oysters,clams (palourdes), snails (bigorneaux), whelks (bulots) and cooked gambas or brown shrimp. These are the seafoods I like to include, but feel free to mix it up and add your own (such as baby clams and scallops).
Broadcasts
The real secret here is to not overcook the seafood! Because nobody likes rubbery shrimp or squid or scallops, right?! So keep a close eye on it at all times, this is not the time to watch a movie. I found other restaurants on that coast such as The Summer Islands Hotel at Achiltibuie and the Albannach Hotel at Lochinver with similar idealistic southerners running great fish restaurants. Maybe that escape to a simpler life underpinned my decision to open a restaurant in Cornwall. How wrong I was! Like everywhere else, the best fish comes from small day boats which go out fishing for one day, return in the evening and sell their catch on the market the next morning. Thesouth west is blessed with a number of small fish markets such as Looe, Brixham, Newlyn and Plymouth. Fish especially worth seeking out are turbot, sea bass and Dover sole. The lemon sole of the south coast in early spring is, I think, one of the best fish in the world. This fancy looking dinner is one of the most impressive meals usually served during the Feast of Seven Fishes, but it’s also so easy to make that you can have it on the table in 30 minutes on a Tuesday. I swear on my saffron! While the Frutti di Mare is cooking, add the pasta to the boiling water and cook until al dente (slightly firm in the middle). Drain pasta and have it ready to transfer to serving bowl.