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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources