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1
In a medium saucepan, bring the wine and water to a boil.
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2
Add the clams, cover and cook over high heat until they open, about 4 minutes.
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3
Discard any clams that do not open.
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4
Transfer the clams to a bowl and discard the shells.
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5
Pour the cooking liquid over the clams, stopping before you reach the grit at the bottom of the saucepan.
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6
Heat the 1 tablespoon of olive oil in a large skillet.
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7
Add the spinach and stir-fry over moderately high heat until wilted.
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8
Transfer the spinach to a bowl and let cool slightly, then coarsely chop it.
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9
Set the skillet over low heat.
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10
Add the bacon and cook until slightly crisp, about 4 minutes.
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11
Increase the heat to moderate, add the shallot and garlic and cook until fragrant, about 1 minute.
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12
Stir in the roasted red pepper, nori powder and cayenne.
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13
Add the clams and their cooking liquid and the chopped spinach and stir until heated through, about 1 minute.
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14
Remove from the heat.
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15
In a large saucepan fitted with a steamer basket, bring 1/2 inch of water to a boil.
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16
Scatter the squid in the basket and season with salt and pepper.
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17
Cover and steam the squid over high heat until white, about 2 minutes.
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18
Add the squid to the spinach and clams along with the lemon zest and toss well.
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19
Season with salt.
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20
Transfer to plates, drizzle with olive oil and serve.
