Warm Salad Of Clams And Cockles With Escarole, Rhubarb

Recipe Ingredients

4 tablespoons	60ml	Extra virgin olive oil - plus 2 t
2		Garlic - thinly sliced
1 cup	237ml	Julienne rhubarb
12		Littleneck clams
1 cup	237ml	Dry white wine
20		Cockles
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Red wine vinegar
1		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	15ml	Black olive paste
12		Baguette - toasted

Recipe Instructions

In a 12 to 14-inch sauteepan, 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.

Source:
Molto Mario MB1D29

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