1/2 C EVOO
1/2 lb. 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 C dry, fruity white wine
1 lb. shelled and deveined medium shrimp
Crusty bread, for serving

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

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