• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Olive Garden Seafood Torcello

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • -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
  • 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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