Warm salad of clams and cockles with escarole, rhubarb
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra virgin olive oil, plus 2 T |
| 2 | Cloves garlic, thinly sliced | |
| 1 | cup | Julienne rhubarb |
| 12 | Littleneck clams | |
| 1 | cup | Dry white wine |
| 20 | Cockles | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Red wine vinegar |
| 1 | Head escarole, in 1/2\" ribbons, washed and spun dry, to yield 4 C | |
| 2 | Red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne | |
| 1 | tablespoon | Black olive paste |
| 12 | slices | (Thin) baguette, toasted |
Directions
In a 12 to 14-inch saute pan, heat olive oil until smoking. Add garlic and rhubarb and cook until softened, about 4 to 5 minutes. Add littleneck clams and wine and bring to a boil. Cover and cook until all the clams are open, about 6 to 8 minutes.
Meanwhile, assemble crostini by first mixing roasted peppers, olive paste and remaining oil together. Divide pepper mixture among 12 toasts and place three on the rims of each of 4 plates. Add cockles to littleneck pan and cover. Cook until cockles open, about 1 minute. Add vinegar and escarole and season with salt and pepper. Stir through then divide escarole, clams and cockles among plates and serve.
Yield: 4 servings
Recipe by: Molto Mario MB1D29 Posted to MC-Recipe Digest V1 #631 by Sue <suechef@...> on Jun 01, 1997