Title: Warm Salad of Clams and Cockles with Escarole, Rhubarb
Categories: New, Text, Import
Yield: 1 Servings

4 tb Extra virgin olive oil, plus
-2 T
2 Cloves garlic, thinly sliced
1 c Julienne rhubarb
12 Littleneck clams
1 c Dry white wine
20 Cockles
2 tb Butter
2 tb 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 tb Black olive paste
12 sl (Thin) baguette, toasted

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
on Jun 01, 1997