Saucy Clams And Shrimp With Wild Mushrooms

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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

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