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

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