Papardelle with Shellfish and Saffron Broth

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
6

A spicy and hearty seafood stew of shrimp, clams and scallops with fennel, saffron, chorizo, white beans and papardelle pasta.

Ingredients

7 tbsp. olive oil
2 bulbs fennel, chopped
2 carrots, chopped
3 stalks celery, chopped
2 onions, peeled and chopped
1 cup chopped yellow tomatoes
1⁄2 tsp. saffron threads
2 cups white wine
1 tbsp. tomato paste
4 qt. fish stock
Coarse salt, to taste
Ground white pepper, to taste
1 lb. chorizo, finely diced
1 lb. papardelle pasta
24 whole shrimp
30 manila clams
3 cups cooked white beans
18 bay scallops
2 tbsp. butter, softened
2 tbsp. chopped parsley

Steps

1. Heat 2 tbsp. oil in large saucepan. Add fennel, carrots, celery, 1 onion, and tomatoes; sauté 5 min., or until soft. Stir in saffron; add wine.

2. Increase heat; bring to a boil. Lower heat; simmer 15 min., or until liquid is reduced by two-thirds. Stir in tomato paste; cook 3 min. Add fish stock; simmer 1 hr. Remove from heat and strain; season with salt and white pepper.

3. Heat 1 tbsp. oil in large sauté pan over med. heat. Add chorizo and second onion; cook 7 min. Remove from heat.

4. Cook papardelle al dente. Drain; toss with 2 tbsp. oil.

5. Heat remaining 2 tbsp. oil in large pan. Add shrimp and clams; cook, stirring, 2 min. Stir in beans, scallops, and chorizo mixture; sauté 2 min. Add reserved stock; bring to a simmer. Stir in butter.

6. Combine pasta with shrimp, clams, scallops, and broth. Sprinkle with parsley.

More From FoodService Director

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

FSD Resources