Ingredients
- 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
Instructions
- 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.
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