Yield: 4 servings
Measure | Ingredient |
---|---|
4 tablespoons | Virgin olive oil |
1 medium | Leek; washed, and |
\N \N | 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 |
\N \N | Salt; to taste |
\N \N | 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
Converted by MM_Buster v2.0n.