Seafood and Scallion Linguine with Summer Squash and Blossoms

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Clams, mussels, roasted lobster and scallions top a bed of linguine tossed in a fish stock with ginger, shallots, garlic and chili flakes, for a delightfully robust meal.

Ingredients

1-2 qt. fish stock
Few slices fresh ginger
4 whole shallots
4 garlic cloves
Crushed red chili flakes, to taste
2 Maine lobsters, split
4 scallions
Garlic-flavored oil
1 doz. Maine mahogany clams
1 doz. mussels, cleaned
2 summer squash, julienned
8 squash blossoms
Salt and pepper, to taste
1 lb. fresh linguine

Steps

1. In stockpot, combine stock, ginger, shallots, garlic, and chili flakes; bring to a boil. Reduce heat and simmer 30 min. to blend flavors.

2. Meanwhile, brush lobsters and scallions with garlic oil. Roast until tender.

3. Add clams and mussels to simmering stock; cook 3 min.

4. Add squash and blossoms to simmering stock; cook 3 min. longer, or until shellfish open and squash is tender-crisp. Season with salt and pepper.

5. Per serving: cook 4 oz. linguine in boiling, salted water until al dente. Toss with some of stock mixture, squash, and blossoms. Top with 3 clams, 3 mussels, half a lobster and cut-up scallions.

Source: Recipe from Chef Melissa Kelly

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources