Serving Size: 4
1 pound cod fillets
6 ounces canned clams -- drained, chopped
6 ounces langostinos or rock shrimp -- cooked
6 ounces crabmeat -- pick over
6 ounces dry radiatore, spirelli or pasta -- cooked
=== BECHAMEL SAUCE ===
3 tablespoons butter or margarine
3 1/2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 cup straight sherry, not dry
1 tablespoon chopped parsley
2 quarts boiling salted water
Preheat the oven to 400 degrees. 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. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1-inch pieces and set aside.
Bechamel Sauce: In a heavy non-aluminum 3-quart 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 degrees). Heat the olive oil in a saut pan over medium heat until fragrant, then saut the garlic only until white throughout. Add the sauted garlic to the warm bechamel sauce. Add the sherry to the pan in which the garlic was sauted, 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.
This recipe yields 4 servings.