Method:Sauteing

1. Formula

1. 1/2 cup extra-virgin olive oil
2. 1/2 pound shiitake mushrooms, stems discarded, caps thickly sliced
3. Salt and freshly ground pepper
4. 1 bunch scallions, white and light-green parts only
5. 1 large hot red chile, seeded and thinly sliced
6. 24 littleneck clams, scrubbed
7. 1 1/4 cups dry, fruity white wine
8. 1 pound shelled and deveined medium shrimp
9. Crusty bread, for serving

2. Nutrition Information

• Calories: 343 kcal
• Carbohydrates: 20 g
• Dietary Fiber: 1 g
• Fat: 16 g
• Protein: 20 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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.

4. Remark