MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Olive Garden Seafood Torcello
  Categories: Seafood, Pasta, Sauces
       Yield: 4 servings
            -----waldine van geffen vghc
       1 lb Cod fillets
       6 oz Clams; drain; chop
       6 oz Langostinos or rock shrimp -
       6 oz Crabmeat; pick over
       6 oz Dry radiatore; spirelli or
            Pasta; cook
            Bechamel sauce
       3 tb Butter or margarine
   3 1/2 tb All-purpose flour
       2 c  Whole milk
     1/2 ts Salt
       2 tb Olive oil
       2 ts Garlic; mince
     1/2 c  Straight sherry; not dry
       1 tb Parsley; chop
       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. SAUCE-In a heavy non-aluminum 3-qt 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.