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
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code