Seafood And Shells

Course : Italian
Serves: 1
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7 ounces tiny shells or cavatelli -- uncooked
1/4 cup butter
1/2 cup celery -- thinly sliced
1/4 cup onion -- chopped
1 clove garlic -- minced
1 tablespoon flour
3/4 cup milk
1 cup monterrey jack cheese -- shredded (4 oz)
12 ounces shrimp
6 1/2 ounces clams minced and undrained
1 tablespoon fresh parsley
1 tablespoon dry sherry

Preparation / Directions:

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. Sauté‚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.

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