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! An easy recipe to adapt. Doubled the garlic. Sauteed green pepper & onion. I used a can of crushed tomatoes. Added fresh chopped tarragon and some grated parmesan to the sauce. I had a can of baby clams that I drained and added with a lb of shelled shrimp and 1/2 lb small bay scallops. Served over fresh linguine with warm crusty bread and white wine. I garnished with some more chopped tarragon instead of the parsley. Transfer your seafood spaghetti to a serving platter, drizzle with some olive oil and sprinkle with the parsley. Eat hot and enjoy! How Long to Cook Seafood Later, we journeyed all the way up the west coast to Cape Wrath, stopping off at Loch Fyne Oysters for smoked salmon, a perfectly-grilled piece of halibut, and, of course, the lovely oysters. Then it was on to the Airds Hotel at Port Appin for a dish of red mullet and langoustine tails with diced red peppers, olive oil and capers. This was followed by a a week of uncharacteristically balmy weather in the far north where I came to the conclusion that the Western Isles presents one of the world's most beautiful vistas.

Delicious Italian style seafood pasta with homemade red sauce! This is on our menu often at our Italian table. It is a wonderful summer seafood pasta. It is fancy for a special occasion and simple for a night at home with the family. Now all the other ingredients are super basic and easy so no worries there. What you need to focus on here is the technique and timing to pull this together. So here is how you do it: Spaghetti ai Frutti di Mare I went across to Skye, to the Three Chimneys and marvelled at the remoteness of such a place and yet the sophistication of the cooking. The owners, Shirley and Eddie Spear, had left the south east of England for a better life on the Celtic fringe of the country. I found a great fishmonger in Southend, certainly not a place where I would have expected to find one, who specialises in skate knobs, a little nugget of meat from the head which makes for extremely agreeable eating. Traditionally a seafood platter starts with a layer of crushed ice and some kind of green decorative stuff such as seaweed or fresh parsley.

Next add the calamari, shrimp and scallops, 2 cloves of minced garlic and sprinkle a little more parsley. Cook over medium heat stirring as necessary. When Luc and I are celebrating a special occasion, then we will often go out for a fruits de mer platter here in town. Idealism and a wish for a simpler life flourishes in the far west in Connemara, too, where Peter Mantle left a job as a financial journalist in London to set up Delphi Lodge near Leenane. The sea trout fishing here is becoming good again after many lean years caused, Peter thinks, by the fish farms near the lodge whose presence led to an explosion of sea lice which decimated the wild popula tion. The seafood in the evening at the lodge after a day's fishing is pretty special - eaten at an enormous table with Peter and fly fishermen from all over the world and involving a drowsy evening of port and tall fishing stories by a log fire even in summer. Directions: You will need flying spell abilities to reach Skylands. You can find an island floating in the center part of the world.

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. Early summer this year saw me at the estuary of the river at Glencaple near Dumfries, on the River Nith, taking part in a day of half-net fishing for salmon: you wade up to your chest with a football goal-shaped net held against the flow tidewater to catch fish swimming up river.A friend of mine Mike loves to experiment in the kitchen and grew up in a family of Italian restaurateurs including Vaccaro’s Trattoria. He recently shared the secret that this dish is incredibly easy to make, and the recipe below is an adaptation of his Frutti di Mare recipe. It turned out so well on our first try, and is now something I look forward to making. What type of seafood you have to choose depends on what you and the person(s) on the other side of the table like. I recommend a large bowl covered with a damp dishtowel or paper towel, then storing it in the fridge until you’re ready to cook.