1 kilo clams
2 cups water
1/2 kilo shell macaroni
1/4 cup margarine
1/4 cup olive oil
4 cloves garlic, pounded
1/2 cup onions, chopped
1/2 cup red pepper, chopped
1/2 cup mushroom buttons, sliced
1/2 kilo shrimps, peeled and cut lenghtwise
1/4 cup dry white wine
1/4 cup flour dissolved in 1/2 cup water
1/4 cup evaporated milk
salt, pepper, vetsin to taste

Clean clams until water is clear. Soak in water for 30 minutes and wash again. Cook in saucepan in 2 cups of water. Remove meat from shell. Reserve 10 pieces with shell for garnish. Strain liquid and set aside.

Cook pasta shell until just tender. Drain and rinse with cold water. Toss with 1/4 cup margarine. Place in Pyrex serving dish.

Cook shrimps in mushroom liquid. Stir well and simmer until shrimp begins to turn pink.

Shell fish Sauce:
Heat olive oil in sauce pan. Saute garlic and onions until soft. Add red peppers and mushrooms. Cook, stirring occasionally for 5 minutes. Add liquid from clams. Add clams meat and shrimps including mushroom liquid. Season to taste. Add wine in dissloved flour and continue to stir until mixture thickens. Add milk and stir. Pour sauce on top of pasta shell in pyrex dish. Garnish with pepper rings, clams and celery leaves.