Instructions

Preheat the oven to 400. Line a baking sheet with foil and spray with cooking
spray. Bake the cod fillets, uncovered, for 5 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.
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 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, langostinos or shrimp, crabmeat and chopped
parsley to the warm béchamel sauce and blend all ingredients thoroughly. Serve
immediately.