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

In medium skillet; heat 3 tablespoons oil. Add clams, onion, carrot, and garlic. Cook until onion is tender. Stir in next 5 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 basil; toss to coat. Place shrimp mixture in individual dishes. Mound macaroni mixture evenly on shrimp mixture. Top with Parmesan cheese. Garnish as desired.