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extra-virgin olive oil onion carrot clove garlic tomatoes tomato paste bay leaf elbow macaroni salt drops shrimp fresh basil
Viewed: 96 - Published at: 9 years agoIngredients
- 4 tbsp. extra virgin olive oil
- 1 (6 1/2 ounce.) can clams, liquid removed
- 1 medium onion, minced
- 1/3 c. carrot, finely minced
- 1 clove garlic, chopped
- 1 (28 ounce.) can plum tomatoes, cut and undrained
- 2 to 3 tbsp. tomato paste (optional)
- 1 bay leaf
- 1/2 pound pkg. Creamettes elbow macaroni, uncooked
- 1/2 teaspoon salt
- 10 drops warm pepper sauce
- 1 (8 to 10 ounce.) pkg. frzn, cooked shrimp, thawed and liquid removed
- 2 tbsp. minced fresh basil
Method
- In medium skillet; heat 3 Tbsp.
- oil.
- Add in clams, onion, carrot, and garlic.
- Cook till onion is tender.
- Stir in next 5 ingredients.
- Simmer 20 min, stirring occasionally.
- Add in shrimp and 1 Tbsp.
- basil; simmer 5 min.
- Keep hot.
- Prepare macaroni according to package directions; drain.
- Combine macaroni, remaining oil, and basil; toss to coat.
- Place shrimp mix in individual dishes.
- Mound macaroni mix proportionately on shrimp mix.
- Top with Parmesan cheese.
- Garnish as desired.
