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Saucy Clams and Shrimp with Wild Mushrooms

One of the specialties of Seville's Modesto restaurant is Almejas Negras al Marqués de Villalúa, a wonderful, saucy clam dish cooked in Marqués de Villalúa, a wine from the neighboring province of Huelva. If you can't find this wine, substitute any dry, fruity white.

Plus: More Seafood Recipes and Tips

  • Total Time:
  • Servings: 8 first-course servings

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  • 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. 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.

Suggested Pairing

The bright, focused acidity of an Albariño from Rías Baixas is a natural with shellfish.

Contributed By Photo © Quentin Bacon Published February 2005

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