shrimp linguine with white wine clam sauce

oh my oh my. this was a meal we would of paid $25 a plate for at a restaurant! and it was reasonably easy to make and oh so good.
STARCH:
i used the fun linguine noodles i recieved in a gift basket (the type that are made from spinach, beets, squash, etc-the ones that cook up in just a few mins)
boil, strain and set aside.
SAUCE:
i melted 4 T of butter in a my favorite sauce pan and added 1 chopped shallot and 2 cloves of garlic (thank you quick chop)and sweated them out.
i added 1 cup chicken stock and 3/4 cup clam sauce(if you buy the canned clams, just strain the sauce into this mix), 1/2 cup white wine (i used chardonnay) plenty of oregeno, parsley, white and black pepper. i boiled this for around 25 mins to create what they call a white wine reduction sauce (if you like a zesty flavor, add 1 T of lemon juice to this mix)
once reduced (around 1/2 the amount of liquid that you started with...) add 4 more T of butter, 1 T at a time and WHISK!! you are adding oxygen to this mixture and creating a similar buerre blanc sauce-it makes it appear slightly creamy. if you want clams-now's the time to add them.
VEG:
meanwhile, i was steaming some brocolli, and added some peapods in when i took it off the heat and let it set for 5-7 mins. add whatever kinds of veg you prefer. i think cherry tomatoes would of been a good addition.
PROTEIN:
i marinated some deveined, deshelled (still with tails) shrimp in olive oil, salt, pepper, and garlic for an hour or so. olive oil your pan, get it steamy, and cook 2 mins each side.
add the linguine into the sauce pan, vegetables, and shrimp, toss.....and top off with some shaved parmesean and OH MY YUM!
this meal ended up costing $12 (keeping in mind we already had the noodles, chicken stock, and herbs)