Seafood and Scallion Linguine with Summer Squash and Blossoms

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.