4 tbsp. olive oil, divided
1 (6 1/2 oz.) can clams, drained
1 med. onion, chopped
1/3 c. finely chopped carrot
1 clove garlic, minced
1 (28 oz.) can plum tomatoes, cut up (undrained)
2 to 3 tbsp. tomato paste, optional
1 bay leaf
1/2 tsp. salt
10 drops bottled hot pepper sauce
1 (8 to 10 oz.) pkg. frozen cooked shrimp, thawed, drained, cut up
2 tbsp. chopped fresh basil, divided
1/2 of a (1 lb.) pkg. Creamettes elbow macaroni, uncooked
Freshly grated Parmesan cheese

In medium skillet, heat 3 tablespoons oil. Add clams, onion, carrot and garlic. Cook until onion is tender. Stir in next five ingredients. Simmer 20 minutes, stirring occasionally. Add shrimp and 1 tablespoon basil; simmer 5 minutes. Keep warm. Prepare macaroni according to package directions; drain. Combine macaroni, remaining oil and remaining basil; toss to coat. Place shrimp mixture in individual dishes. Mound macaroni mixture evenly on shrimp mixture. Top with Parmesan cheese. Garnish as desired. 4 to 6 servings.