Ingredients Jump to Instructions ↓

  1. --waldine van geffen vghc 1 lb Cod fillets

  2. 6 oz Clams; drain; chop

  3. 6 oz Langostinos or rock shrimp -

  4. 6 oz Crabmeat; pick over

  5. 6 oz Dry radiatore; spirelli or Pasta; cook Bechamel sauce 3 tb Butter or margarine

  6. 3 1/2 tb All-purpose flour

  7. 2 c Whole milk

  8. 1/2 ts Salt

  9. 2 tb Olive oil

  10. 2 ts Garlic; mince

  11. 1/2 c Straight sherry; not dry

  12. 1 tb Parsley; chop

  13. 2 qt Boiling; salted water

  14. 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

  15. 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

  16. 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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