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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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An elegant take on the classic. Ingredients:
1/4 cup butter |
1/4 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 |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
6 ounces spinach fettuccine |
Directions:
1. Drain clams, saving 3/4 cup juices.
2. 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.
3. Start pasta while sauce is simmering.
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