Elegant White Clam Sauce

An elegant take on the classic.

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, baby portabella mushrooms, fresh basil, minced clams, salt, fresh ground black pepper, spinach fettuccine