Spaghetti with clams and mushrooms in artichoke sauce

Serves 6
Cook the spaghetti 'al dente' in plenty of salted water. In the meantime, in a pan heat some extra-virgin olive oil and brown the chopped shallot. Add the Vongolata sauce, pour over the white wine and leave to evaporate, then add the button mushrooms, the artichokes, a sprinkling of chopped parsley and season with salt and pepper. Drain the spaghetti and toss in the sauce. Serve immediately.