Seafood Torcello


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Also know as Norway lobsters, the langoustines in this recipe are large prawns with great flavor.

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  • 1 lb. cod fillets
  • 6 oz. clams; drain, chopped
  • 6 oz. langoustines or rock shrimp, cooked
  • 6 oz. crabmeat, pick over
  • 6 oz. dry radiatore, spirelli or pasta, cooked
  • Béchamel Sauce:
  • 3 Tbs. butter or margarine
  • 3 1/2 Tbs. all-purpose flour
  • 2 C. whole milk
  • 1/2 tsp. salt
  • 2 Tbs. olive oil
  • 2 tsp. garlic, minced
  • 1/2 C. straight sherry, not dry
  • 1 Tbs. parsley, chopped
  • 2 qts. boiling, salted water

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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" pieces and set aside. Béchamel 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~). Heat the olive oil in a sauté pan over medium heat until fragrant, then sauté the garlic only until white throughout. Add the sautéed garlic to the warm béchamel sauce. Add the sherry to the pan in which the garlic was sautéed, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce. Place the béchamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langoustines or shrimp, crabmeat and chopped parsley to the warm béchamel sauce and blend all ingredients thoroughly. Serve immediately.

Serves 4.

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