Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         cod fillets
   6      ounces        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     garlic -- minced
     1/2  cup           straight sherry -- not dry
   1      tablespoon    parsley -- chopped
   2      quarts        boiling salted water

Preparation:

Preheat the oven to 400F. 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 (180F). Heat the olive oil in a sauté‚ pan over medium heat until fragrant, then sauté‚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.