Warm salad of clams and cockles with escarole, rhubarb

 
           Warm Salad Of Clams And Cockles With Escarole, Rhubarb
 
 Recipe By     : Molto Mario MB1D29
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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      Thin Slices   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
 
 
 
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