Saute leeks and scallions in butter till just transparent.
Add morels, salt and pepper and saute till liquids stop coming out.
Turn heat to high and add champagne being sure to scrape bottom of skillet.
Reduce heat to medium, and add the sour cream and whipping cream and cook till reduced slightly.
Add fresh lemon basil and continue to heat for 2 - 3 more minutes.
Pour directly over cooked Angel hair pasta!