From: Chef Scott Conant, Alto Restaurant, New York City. Yield: 3-4 servings. 1 cup mussels 1 cup clams 3⁄4 lb. Rummo Lenta Lavorazione Calamarata Pasta 1⁄4 lobster meat, chopped into small dice 1⁄2 cup spot prawns 3 sea urchins 2 oz. extra virgin olive oil 1 cup bread crumbs with 10 mint leaves and 1⁄2 cup parsley chopped in a food processor with 2 Tbsp. oil Cook clams and mussels in a covered pot with 1 Tbsp. olive oil and 2 oz. water. When open, remove them from pot and cool. Decant ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.