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

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources