Saucy Clams and Shrimp with Wild Mushrooms

• 1/2 cup extra-virgin olive oil
• 1/2 pound shiitake mushrooms, stems discarded, caps thickly sliced
• Salt and freshly ground pepper
• 1 bunch scallions, white and light green part only
• 1 large hot red chile, seeded and thinly sliced
• 2 dozen littleneck clams, scrubbed
• 1 1/4 cups dry, fruity white wine
• 1 pound shelled and deveined medium shrimp
• Crusty bread, for serving

1. In a large deep skillet, heat the extra-virgin olive oil until shimmering.
2. Add the shiitake mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
3. Season with salt and pepper.
4. Add the scallions and chile and cook for 2 minutes, until just softened.
5. Add the clams and wine and cook uncovered, stirring, until half of the clams are opened, about 4 minutes.
6. Add the shrimp and cook, stirring, until all of the clams are open and the shrimp are pink and cooked through, about 4 minutes longer.
7. Serve in deep bowls with crusty bread to sop up the sauce.

extravirgin olive oil, shiitake mushrooms, salt, scallions, hot red chile, littleneck clams, white wine, shrimp, crusty bread

Taken from www.foodandwine.com/recipes/saucy-clams-and-shrimp-wild-mushrooms (may not work)