Olive Garden Style Seafood Torcello
1 pound cod fillets
6 ounces clams; drain, chopped
6 ounces langostinos or rock shrimp, cooked
6 ounces crabmeat, pick over
6 ounces dry radiatore, spirelli or pasta, cooked
Bechamel Sauce
3 tablespoons butter or margarine
3 1/2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 cup straight sherry, not dry
1 tablespoon parsley, chopped
2 quarts boiling, salted water
Preheat the oven to 400 degrees. Line a baking sheet with foil and
spray with cooking spray. Bake the cod fillets, uncovered, for 5 to 6
minutes, only until the cod flakes easily. Remove from the oven
immediately to prevent overcooking. When cooled, break the fillets in
half, lengthwise, then break each half into approximately 1" pieces and
set aside.
Bechamel Sauce
In a heavy non-aluminum 3-quart pot, melt the butter, add the flour and
cook on moderate heat for 3 minutes, stirring constantly with a wire
whisk. Do not allow the flour to brown. Add the milk and salt and bring
to just below the boiling point, whisking constantly. Remove from the
heat and keep warm (180~). Heat the olive oil in a saute pan over
medium heat until fragrant, then saute the garlic only until white
throughout. Add the sauteed garlic to the warm bechamel sauce. Add the
sherry to the pan in which the garlic was sauteed, simmer strongly for
1 minute, then add it to the warmed sauce. Add the cooked pasta to the
sauce. Place the bechamel/garlic/pasta/sherry mix back onto low heat
for a few minutes, then add the cooked cod, clams, langostinos or
shrimp, crabmeat and chopped parsley to the warm bechamel sauce and
blend all ingredients thoroughly. Serve immediately.
Serves 4.
Source: <http://southernfood.about.com/library/ccrec/blcc21.htm>
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