Warm Salad Of Clams And Cockles With Escarole And Rhubarb

By á-170456

Ingredients

• 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
• 1 tablespoon black olive paste
• 12 thin slices baguette toasted

Details

Servings 4

Preparation

Step 1

In a 12-to 14-inch saute 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.

This recipe yields 4 servings.