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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

Jeff Koehler
February 2005

Gallery

Credit: © Quentin Bacon

Recipe Summary

total:
20 mins
Yield:
8 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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