Frutti di Mare means Fruit of the Sea, representing a dish with a myriad of seafood flavors that is popular along the coast of Italy. While this dish can include all types of seafood, the most popular seem to be shellfish. When purchased fresh, already scrubbed and cleaned, shellfish can lead to a quick and easy meal.
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
3 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
juice from 1 lemon
1 cup canned Italian plum tomatoes, cut up with juice
Salt and black pepper
1 lb. mussels (scrubbed)
1 lb. clams (scrubbed)
One dozen medium to large shrimp, shelled, deveined and tails removed
1/3 cup chopped flat-leaf parsley
Heat oil in a large skillet over medium heat. Saute shallots and garlic with crushed pepper for about 2 minutes, stirring to make sure the garlic does not brown. Add the wine and lemon juice and let reduce, about 45 seconds. Add a pinch of salt and turn the heat to medium-high. Add the Italian tomatoes and bring sauce to a medium simmer. Add clams and mussels and place the lid over the pan. Lift lid to stir clams and mussels every one minute. After about 2 minutes, or when first clams and mussels begin to open, add shrimp. Cook another 3 minutes, or until all shells have opened and shrimp is firm.
Remove any unopened shells. Add parsley to the sauce and shake the pan to coat. Serve over pasta or with grilled or toasted peasant bread to dip.