Olive Garden Seafood Torcello

* Exported from MasterCook *

OLIVE GARDEN SEAFOOD TORCELLO

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Serving Size : 4 Preparation Time :0:00
Categories : Fish and se Pasta
Sauces and

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-WALDINE VAN GEFFEN
-VGHC42A-----
1 lb Cod fillets
6 oz Clams -- drained -- chopped
6 oz Langostinos or rock shrimp
Cooked
6 oz Crabmeat -- pick over
6 oz Dry radiatore -- spirelli
Or
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.

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