Warm Salad Of Clams And Cockles With Escarole And Rhubarb

Serving Size : 4
Ingredients

for prepare Warm Salad Of Clams And Cockles With Escarole And Rhubarb

:

Amount	Measure	Ingredient - Preparation Method
6	tablespoons	extra virgin olive oil - divided
2		garlic cloves - thinly sliced
1	cup	julienned rhubarb
12		littleneck clams
1	cup	dry white wine
20		cockles
2	tablespoons	butter
2	tablespoons	red wine vinegar
4	cups	ribbon-cut escarole
2		red bell peppers - roasted, peeled,
seeded and cut 1/4" julienne warm salad of clams and cockles with escarole and rhubarb
1	tablespoon	black olive paste
12	thin slices	baguette - toasted

In a 12-to 14-inch sautй pan, heat 4 tablespoons 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. Comments: The original recipe title as listed is "Warm Salad Of Clams And Cockles With Escarole, Rhubarb And Roasted Pepper-Olive Crostini". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D29)

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