What is Italian Frutti di Mare?

Frutti di Mare means fruit of the sea and refers to an Italian seafood pasta made with clams, mussels, shrimp, scallops and calamari cooked with garlic, olive oil, wine and tomatoes.

Where did Frutti di Mare originate?

Frutti di Mare originated in coastal regions of Italy including Naples, Sicily and Venice where fishermen prepared pasta dishes using the daily catch.

Who offers private chef seafood dinners in Westport CT?

Personal Chef Robert L. Gorman offers private chef services and luxury seafood dinner menus in Westport, Connecticut and throughout Fairfield County.

Italian Frutti di Mare | Personal Chef Robert L. Gorman Westport CT

Italian Frutti di Mare is one of the most elegant seafood dishes in Italian cuisine. As Personal Chef Robert L. Gorman in Westport, Connecticut, I prepare this classic seafood pasta for upscale dinner parties and private dining experiences throughout Fairfield County.

Frutti di Mare translates to "fruit of the sea" and celebrates fresh seafood with simple Mediterranean ingredients including olive oil, garlic, white wine, tomatoes, and herbs.

History of Italian Frutti di Mare

This dish originates in Italy’s coastal regions including Naples, Sicily, and Venice. Fishermen traditionally prepared pasta dishes using their daily catch combined with pantry staples like olive oil, garlic, and tomatoes.

Over time, Frutti di Mare became a signature Italian seafood pasta served throughout Italy and internationally in fine dining restaurants and coastal kitchens.

Local Seafood Sourcing in Westport Connecticut

High quality seafood is essential to Frutti di Mare. In Fairfield County, chefs frequently source from premium seafood purveyors including:

Fjord Fish Market – Westport CT
Copps Island Oysters – Norwalk CT
Westport Farmers Market – seasonal herbs and produce
Liuzzi Gourmet Market – imported Italian ingredients

Classic Linguine Frutti di Mare Recipe

Yield

4 servings

Prep Time

30 minutes

Cook Time

20 minutes

Ingredients

12 littleneck clams
12 mussels
8 shrimp
6 sea scallops
4 oz calamari
12 oz linguine
olive oil
garlic
shallot
white wine
San Marzano tomatoes
seafood stock
butter
lemon zest
parsley and basil

Instructions

Cook linguine in salted boiling water until al dente.
Sauté garlic, shallots and chili flakes in olive oil.
Add white wine, tomatoes and seafood stock.
Add clams and mussels and cook until shells open.
Add shrimp, scallops and calamari and cook briefly.
Toss pasta with seafood sauce, butter, lemon zest and herbs.

Private Chef Seafood Dining in Westport CT

For elegant dinner parties and private gatherings, Frutti di Mare delivers a refined and memorable seafood experience. Chef Robert L. Gorman provides customized personal chef services throughout Westport, Darien, Fairfield, New Canaan, and Greenwich.