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
- Drain clams, saving 3/4 cup juices.
- Melt butter and olive oil together over medium heat.
- Add shallots and stir for 1 minute, then add mushrooms.
- Cook, stirring occasionally, until tender.
- Stir in juices, basil, salt and pepper; bring to a boil.
- Reduce heat, simmer for 10 minutes uncovered.
- Add clams, simmer 3 more minutes.
- 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)