2 tablespoons anchovy paste
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 clove garlic, finely chopped
1 cup plain yogurt
1 cup milk
Heat oil in a large saucepan on medium heat. Mix the pasta and remaining tablespoon of olive oil in small bowl. Cook, stirring, until al dente; whisk in the sauce.
While the pan is hot, brush the pasta with a little bit of the remaining oil from the pan. Place the onions in the pan and saute for about 2 minutes, stirring frequently. Transfer to oven and cover for several minutes. Remove from the oven and reduce the heat to medium low; cook, covered, for 20 to 25 minutes.
A small mixing spoon or knife can be used to break up grit-laden shells; quarter the turkey. Serve soup with milk, a little at a time, to evenly coat.
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