*  Exported from  MasterCook  *
                       OLIVE GARDEN SEAFOOD TORCELLO
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish and se                      Pasta
                 Sauces and
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -WALDINE VAN GEFFEN
    1       lb           Cod fillets
    6       oz           Clams -- drained -- chopped
    6       oz           Langostinos or rock shrimp
    6       oz           Crabmeat -- pick over
    6       oz           Dry radiatore -- spirelli
                         Pasta -- cooked
                         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 -- minced
      1/2   c            Straight sherry -- not dry
    1       tb           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. 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.
   Recipe By     :
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