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. This recipe is the perfect way to enjoy fresh seafood. Make it for dinner tonight and impress your guests the next time you host a dinner party. The Whitstable Oyster Fishery Co, Royal Native Oyster Stores, The Horsebridge, Whistable, Kent, tel: 01227 276856.

Wow! This is one of the best meals I have ever made!! I followed the recipe exactly, though I did use whole wheat pasta. All the flavors, textures, and colors married perfectly. I will be making this again! I hope this inspires you to get out of your comfort zone with cuisine and try some things you have never done before. Mention Cancale to a Frenchman or a foodie and the instant response will be ‘oysters’; the magnificent molluscs have been cultivated in this attractive fishing village for hundreds of years. There are also breathtaking views over the Baie de St Michel and scenic walks around the coast.This was. Very good made exactly except for omitting seafood we didn't like so doesn't impact my rating we will make again and again 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.

And don’t forget to put all the utensils you need on the table before you start. What kind of fork is used to eat seafood? 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 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!NOTE: If you complete a requirement for a Title in the First Sea, it won't give you the title, but when you go to the Second Sea or Third Sea and complete the requirements for a specific title, you will obtain that title (With the exception of the "Big News" title). I followed the recipe as directed, however I added fresh Mahi Mahi. It was excellent. My wife said it was the best meal that I ever made.

The fish that I used for this dish includes: clams, live mussels, shrimp, squid (calamari), and fresh scallops. When you are buying these items here are some tips to make sure you are getting the best:

Method

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. There are two kinds of oysters grown in France: the indigenous flat oyster and the imported hollow oyster. The shellfish are grown by individual farmers in a park, whose beds can be seen at low tide; more than 15,000 tons are produced each year. If you are going to ask about the heated debate of adding cheese to seafood pasta- I am a purest on the subject- just no! When Luc and I are celebrating a special occasion, then we will often go out for a fruits de mer platter here in town. Depending on what platter you choose and the region you are in in France, your fruits de mer platter can also contain mussels, langoustines, lobster and crab.

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!When you are ready to cook clams or mussels, place them in a bowl of ice water for about 20 minutes. This allows all the shellfish to expel any sand that may have accumulated. Remove the clams or mussels from the water and discard the sandy water.