1 tablespoon olive oil
2 cloves garlic, minced
1/3 onion, minced
1 cup fresh mushrooms, sliced into 2 small pieces
4 1/2 quarts water
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 tablespoon dried mint
1/2 teaspoon salt
3 tablespoons dried oregano
2 pounds baby onions, diced
3 pounds large shrimp, peeled and deveined
4 tablespoons green onions, chopped
In a large wide skillet over medium heat, brown the garlic and 3 tablespoons olive oil until golden. Mix in the garlic, onion and mushrooms. Bring to a boil, then reduce heat and simmer for 7 minutes.
In a medium saucepan, combine water, 1 cup of spinach, oregano, sage, basil, rosemary, mint, salt and oregano. Boil, stirring, for 5 minutes.
In a large saucepan, heat the remaining 1/2 cup of spinach and add the 8 ounces shrimp and spinach. Bring to a boil, reduce heat, and simmer for 20 minutes. Add olives and garlic saute over medium heat for 10 minutes. Add olive oil, onion and mushrooms and saute until the pasta is browned and liquid has started to run clear.
Add chicken tank and water and stir to coat. Adjust seasoning if desired.
Pour mixture over hot pasta and sprinkle with 1/2 cup water and any additional shrimp or basil. Chill mixture until serving time. Serve in boiling water for 10 minutes, then drain sauce. Stir cavatella into pasta sauce sauce and blend into noodles.
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