Recipe - Olive Garden Seafood Torcello

WALDINE VAN GEFFEN
VGHC42A
1 pound Cod fillets
6 ounce Clams; drained chopped
6 ounce Langostinos or rock shrimp
Cooked
6 ounce Crabmeat pick over
6 ounce Dry radiatore spirelli
Or
Pasta cooked
BECHAMEL SAUCE
3 tablespoon Butter or margarine
3 One half tablespoon Allpurpose flour
2 cup Whole milk
One half teaspoon Salt
2 tablespoon Olive oil
2 teaspoon Garlic minced
One half cup Straight sherry not dry
1 tablespoon Parsley chopped
2 qt Boiling salted water

Preheat the oven to 400~. 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. Whel cooled, break the fillets in half, lengthwise, then break
each half into approximately 1" pieces and set aside. SAUCEIn a heavy
nonaluminum 3qt 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. Source: The
Olive Garden.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini