Pasta With Seafood

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Ingredients:

• 1 pound haddock fillets or other white fish
• 6 ounces minced clams; drained
• 6 ounces cooked shrimp
• 6 ounces crabmeat, picked over
• 6 ounces dry radiatore or spiral pasta, cooked and drained
• .
• Sauce
• 3 tablespoons butter
• 3 tablespoons plus 1 1/2 teaspoons all-purpose flour
• 2 1/4 cups whole milk
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 medium cloves garlic, minced
• 1/4 cup sherry
• 1 tablespoon parsley, chopped
• 2 quarts boiling, salted water

Preparation:

Preheat the oven to 400°. Line a baking sheet with foil and grease or spray the foil with cooking spray. Bake the haddock, uncovered, for 5 to 6 minutes, just until fish flakes easily with a fork. Remove from the oven. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1-inch pieces and set aside.

In a large heavy saucepan or Dutch oven, melt the butter over medium heat; add the flour and cook for 2 to 3 minutes, whisking constantly. Do not let the flour to brown. Add the milk and salt and cook just until it begins to bubbly, whisking constantly. Remove from the heat and keep warm. Heat the olive oil in a skillet pan over medium heat; sauteé the garlic only until tender. Add the sauteed garlic to the warm sauce. Add the sherry or wine to the pan in which the garlic was sauteed, simmer over medium heat for 1 minute, then add to the warmed sauce. Add the cooked pasta to the sauce. Place over low heat for a few minutes, then add the cooked fish, seafood, and chopped parsley. Blend thoroughly, heat through, and serve immediately.
Serves 4.

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