Elegant White Clam Sauce

• 14 cup butter
• 14 cup extra virgin olive oil
• 1 -2 shallot, finely minced
• 4 -8 baby portabella mushrooms, chopped
• 3 tablespoons fresh basil, finely chopped
• 2 (7 ounce) cans minced clams
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 6 ounces spinach fettuccine

1. Drain clams, saving 3/4 cup juices.
2. Melt butter and olive oil together over medium heat.
3. Add shallots and stir for 1 minute, then add mushrooms.
4. Cook, stirring occasionally, until tender.
5. Stir in juices, basil, salt and pepper; bring to a boil.
6. Reduce heat, simmer for 10 minutes uncovered.
7. Add clams, simmer 3 more minutes.
8. Start pasta while sauce is simmering.

butter, extra virgin olive oil, shallot, portabella mushrooms, fresh basil, clams, salt, ground black pepper

Taken from www.food.com/recipe/elegant-white-clam-sauce-415231 (may not work)