Copyright Thomas Saaristo  All Rights Reserved
Frutti di mare
Literally "fruits of the sea"

There are several different shellfish in this recipe; if you can't find them all, simply
use more of one or use something that is fresh and local to you

Enjoy this dish with crusty bread or over pasta and serve with the same dry white
wine you used to cook the dish, or sparkling lemonade

1/2 pound Manila clams, or other small variety
1/2 pound black mussels, PEI recommended
1/2 pound sea snails
1 pound spiny lobster or langoustines or large prawns
3 garlic cloves, slivered
1 teaspoon crushed red pepper flakes
2 tablespoons chopped Italian parsley
1/2 cup dry white wine
1 pint cherry tomatoes, cut in half
8 ounces bottled clam juice
1 tablespoon butter

Clean and rinse the clams. Clean, rinse and de beard the mussels. Gently crack the
lobster shell so that it will cook appropriately

In a large skillet, heat olive oil and gently saute the garlic slivers for 2 to 3 minutes,
until they turn translucent. Stir in the chili flakes, half of the parsley, and the white
wine and cherry tomatoes

Pile the seafood into the skillet, and pour the clam juice over the top. Simmer for
about 2 minutes or until the mussels and clams begin to open. Add the butter and toss
a couple of times to coat the seafood with the sauce

Remove from heat. Discard any mussels or clams that did not open up

Scoop Frutti di mare into serving bowls, sprinkle with remaining parsley and serve
with crusty bread