Frutti Di Mare a fresh seafood specialty dish created by Executive Chef Thomas Cook at Trattoria Il Mulino Nashville.  This upscale version uses Abruzzese-inspired Italian cuisine that infuses the flavors of Music City and featuring only the finest ingredients paired with inventive new twists.

Frutti Di Mare by Chef Thomas Cook

Yield: 4 orders

Ingredients:
2 oz. olive oil
8 oz. fresh fish (Cut in to 2 oz. portions)
(8) each Jumbo Shrimp
(8) each Jumbo Diver Scallops
(12) each fresh mussels
(12) each fresh clams
6 oz. fresh lump crab meat
Salt and pepper
1 oz. chopped fresh garlic
1 oz. chopped fresh shallots
1 cup cherry tomatoes
Pinch saffron
6 oz. chardonnay or other dry white wine
2 oz. fresh chiffonade basil
3 oz. marinara sauce
6 oz. rich seafood stock or clam juice
3 oz. cubed whole butter
Salt and pepper to taste
8 oz. linguine (cooked al dente)

Method:
First heat a large saute skillet on high heat. Season fish, scallops and shrimp with salt and pepper. Add oil to the skillet and place fish, scallops and shrimp in skillet and cook half way and set aside. Add garlic, shallots, clams and mussels to the skillet and saute for 2 minutes. Add cherry tomatoes, saffron and white wine. Let wine reduce by half then add stock, basil and marinara sauce. Let simmer until clams and mussels open up. Season to taste then add the partially cooked seafood and crab meat back into the pot. Add pasta and finish with butter. Place pasta into 4 serving bowls and top with an even amount of broth and seafood in each bowl. Bellissimo!