Yield: 4 servings
|4 tablespoons||Virgin olive oil|
|1 medium||Leek; washed, and|
|Cut into 1/8" julienne -; (abt 2 cups)|
|½ teaspoon||Saffron threads|
|2 pounds||Cockles; scrubbed, rinsed|
|3 cups||Dry white wine|
|4 tablespoons||Chopped fresh marjoram leaves|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
In a soup pot, sauté julienned leeks in virgin olive oil over medium heat until soft but not browned (about 6 or 7 minutes). Add saffron and continue cooking, until saffron is broken up (another 2 minutes).
Add cockles, wine and cover. Bring to boil. Continue boiling until all cockles have opened. Stir in marjoram leaves, season with salt and pepper.
Divide clams among 4 serving bowls, pour over equal amount of leeks and broth, then serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5636)
Per serving: 254 Calories (kcal); 14g Total Fat; (85% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali
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