Yield: 1 Servings
|1 \N||7 Oz Pkg Tiny Shells Or Cavatelli; uncooked|
|½ cup||Celery; thinly sliced|
|¼ cup||Onion; chopped|
|1 \N||Clove Garlic; minced|
|1 \N||Tbl Flour|
|1 cup||(4 Oz) Monterrey Jack Cheese; shredded|
|1 \N||6 1/2 Oz. Ca Clams Minced And Undrained|
|1 \N||Tbl Fresh Parsley|
|1 \N||Tbl Dry Sherry|
Cook pasta according to directions. Rinse under cold water and seet aside.
Melt butter in a large skillet over medium heat. Add celery, onion, and garlic. Saute 3 minute. Add flour, stir until smooth. Gradually add milk; cook over medium heat stirring constantly until thickened. Stir in cheese until melted. Stir in shrimp, clams, parsley and sherry. Stir in pasta.